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Lebanese Lemon-Parsley Bean Salad
Ingredients
  • 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
  • 1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
  • 1 small red onion, diced
  • 2 stalks celery, sliced in half or thirds lengthwise and chopped
  • 1 ripe red tomato, chopped (skip if you can't find a great tomato)
  • 1 medium cucumber, peeled, seeded and diced
  • ¾ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill or mint
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 cloves garlic, pressed or minced
  • ¾ teaspoon salt
  • small pinch red pepper flakes
Steps
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