Mediterranean Bean Salad

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by Nancy Newcomer

This caught my eye on Kalyn’s Kitchen~ who can resist the colors! Looks as though she adapted it from another recipe on Melle Cotte, another great website with delectable fresh food recipes. If you want to make this one taste even better, try using fresh beans instead of canned. Mangia, mangia!
Mediterranean Bean Salad
1 can kidney beans, rinsed well and drained
1 can of chickpeas, rinsed well and drained
1/2 cup chopped green onion (or more as you desire)
1 1/2 cup chopped fresh tomato (about 6 small tomatoes)
1 cup finely chopped fresh parsley
3 TB  fresh-squeezed lemon juice
1/2 tsp garlic puree (or use finely minced fresh garlic)
4 TB extra-virgin olive oil
1 tsp sea salt
fresh ground black pepper to taste

1 . Combine the ingredients of the dressing and mix in a separate bowl
2. Combine the beans, green onions, tomatoes and parsley in a large mixing bowl.
3. Gently stir the dressing through the bean salad and let the salad stand for 30 minutes in room temperature
4. Season the bean salad with salt and pepper to taste.

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