Colourful Two Bean Salad with Tomatoes and Parsley - alive magazine
Traditional bean salads, especially those from the can or from the deli, are very low on colourful fresh ingredients and seasonings. It’s well worth the effort…
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Ingredients
- 1 14-oz (398 mL) can chickpeas or navy beans, rinsed and drained
- 1 14-oz (398 mL) can red kidney beans or pinto beans, rinsed and drained
- 1 cup (250 mL) cherry tomatoes, cut into quarters
- 1 cup (250 mL) cucumber, thinly sliced and cut into quarters
- 1/2 cup (125 mL) red onion, thinly sliced
- 1 cup (250 mL) parsley, chopped
- 1/3 cup (75 mL) apple cider vinegar
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) natural brown sugar
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
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