Mediterranean Bean Salad - St Luke's Community Centre

Name: Mediterranean Bean Salad - St Luke's Community Centre
Total time: 20 min
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 ½ cups cooked chickpeas); 1 small red onion (diced (about 1 cup)); 2 stalks celery (sliced in half or thirds lengthwise and chopped (about ¾ cup)); 1 medium cucumber (peeled, seeded and diced); ¾ cup chopped fresh parsley; 2 tablespoons chopped fresh dill or mint; ¼ cup extra-virgin olive oil; ¼ cup lemon juice (about 1 ½ lemons); 3 cloves garlic (pressed or minced); ¾ teaspoon fine salt; Small pinch red pepper flakes

www.slpt.org.uk

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herb

View full recipe on www.slpt.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.slpt.org.uk.

Share this recipe:

Cooking tools:

Serving bowl
Mixing bowl
Whisk
Chef's knife
Cutting board
Refrigerator
Airtight container

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 ½ cups cooked chickpeas)
1 small red onion (diced (about 1 cup))
2 stalks celery (sliced in half or thirds lengthwise and chopped (about ¾ cup))
1 medium cucumber (peeled, seeded and diced)
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup extra-virgin olive oil
¼ cup lemon juice (about 1 ½ lemons)
3 cloves garlic (pressed or minced)
¾ teaspoon fine salt
Small pinch red pepper flakes