Mediterranean Bean Salad | Recipe Cloud App

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