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Mediterranean Bean Salad
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 salt
  • Small pinch red pepper flakes
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