Mediterranean Bean Salad
Mediterranean Bean Salad includes 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...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
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
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