Mediterranean Bean Salad

Mediterranean Bean Salad

"Fresh and flavorful, and I love the light, refreshing dressing."

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.





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