Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
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 1/2 cups cooked chickpeas; 1 small red onion, diced (about 1 cup); 2 stalks celery, sliced in half or thirds lengthwise and chopped (about 3/4 cup); 1 medium cucumber, peeled, seeded and diced; 3/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill or mint; 1/4 cup extra-virgin olive oil; 1/4 cup lemon juice (about 1 1/2 lemons); 3 cloves garlic, pressed or minced; 3/4 teaspoon salt; Small pinch red pepper flakes

Mediterranean Bean Salad

Author: Cookie and Kate
Prep Time: 20 mins
Total Time: 20 minutes
Yield: 6 1x
Category: Salad
Method: By hand
Cuisine: Mediterranean
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 87 reviews

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Scale

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 1/2 cups cooked chickpeas
1 small red onion, diced (about 1 cup)
2 stalks celery, sliced in half or thirds lengthwise and chopped (about 3/4 cup)
1 medium cucumber, peeled, seeded and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
1/4 cup extra-virgin olive oil
1/4 cup lemon juice (about 1 1/2 lemons)
3 cloves garlic, pressed or minced
3/4 teaspoon salt
Small pinch red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

Recipe adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Recipe from Cookie and Kate: https://cookieandkate.com/mediterranean-bean-salad-recipe/