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Lemon Parsley Salad by


2 (14 ounce) cans red kidney beans, rinsed and drained
1 (14 ounce) can chickpeas, rinsed and drained
1 small red onion, diced
2 stalks celery, sliced
1 ripe red tomato, chopped
1 medium cucumber, sliced
cup chopped fresh parsley
2 tbsp chopped fresh dill or mint
cup olive oil
cup lemon juice
3 cloves garlic, minced
tsp salt
small pinch red pepper flakes


1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified.
3. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

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