I love Mediterranean bean salads. There are variations. This is salad #1 of 2.
Mediterranean Bean Salad I
This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, celery, cucumbers, red onions, lemon, garlic, and herbs. This recipe yields about six 1-cup servings.
Ingredients
- Salad
2 cans red kidney beans (15 ounces each), rinsed and drained
1 can chickpeas (garbanzo beans) (15 ounces), rinsed and drained.
2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1/2 red onion, diced
2 small Persian cucumbers, peeled, seeded, and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
Salt and fresh cracked black pepper to taste
- Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup lemon juice (about 1 ½ lemons)
3 cloves garlic, pressed or minced
Small pinch red pepper flakes
Directions
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes until well blended. Pour the vinaigrette over the salad and stir until combined.
- 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.
Notes
- Canned beans don’t have to taste canned. Rinsing them extra well helps remove that unpleasant canned flavor and lowers their salt content by as much as 40%.