Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad

Adapted slightly from Cookie and Kate
Yield: 6 servings

Ingredients
2 (14-oz.) cans red kidney beans
1 (14-oz.) can chickpeas
1 small red onion, diced
2 stalks celery, diced
1 medium tomato, diced
1 medium cucumber, peeled, seeded, and diced
3/4 cup chopped fresh parsley
1-2 Tbsp. chopped fresh mint
1/4 cup olive oil
1/4 cup lemon juice (fresh or bottled)
2-3 cloves garlic, minced
3/4 tsp. salt
1 tsp. dried dill
Pinch red pepper flakes

Directions
Pour the kidney beans and chickpeas into a colander. Rinse well and allow to drain while you chop all the veggies.

In a good-sized bowl, combine the beans with the red onion, celery, tomato, cucumber, parsley, and mint. If prepping ahead, cover the bowl and refrigerate until ready to dress and serve the salad.

To make the dressing, combine the olive oil, lemon juice, garlic, salt, dill, and red pepper flakes in a pint mason jar (or larger). With the lid on, give it a good shake. If prepping ahead, leave the lid on and store the dressing in the fridge until ready to serve.

Pour the dressing over the bean mixture and toss gently but well. Serve immediately, or refrigerate up to an hour or two.