Mediterranean Bean Salad

🧂 Ingredients

• 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
• 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 small red onion, diced (about 1 cup)
• 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
• 1 medium cucumber, peeled, seeded and diced
• ¾ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• ¼ cup extra-virgin olive oil
• ¼ cup lemon juice (about 1 ½ lemons)
• 3 cloves garlic, pressed or minced
• ¾ teaspoon fine salt
• Small pinch red pepper flakes

👨‍🍳 Instructions

1. 1

   In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.

2. 2

   Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.

3. 3

   Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.