Recipe by: sourdough girl
"This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!"
1 (15.5 ounce) can garbanzo beans, drained 1/2 cup chopped fresh parsley
1 (15 ounce) can kidney beans, drained 1 teaspoon capers, rinsed and drained
1 lemon, zested and juiced 3 tablespoons extra virgin olive oil
1 medium tomato, chopped 1/2 teaspoon salt, or to taste
1/4 cup chopped red onion
Prep Ready In
Ready In 2 h 20 m
1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.