LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Lebanese Lemon-Parsley Bean Salad
Ingredients
  • 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 small red onion, diced
  • 2 stalks celery, sliced in half or thirds lengthwise and chopped
  • 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 (about 1 ½ lemons)
  • 3 cloves garlic, pressed or minced
  • ¾ teaspoon salt
  • Small pinch red pepper flakes
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!