Lemon-Parsley Bean Salad

94 faves | 4 recommends
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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans

1 (14 ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

1 small red onion, diced

2 stalks celery, sliced in half or thirds lengthwise and chopped

1 ripe red tomato, chopped (skip if you can’t find a great tomato)

1 medium cucumber, peeled, seeded and diced

3/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill or mint

1/4 cup olive oil

1/4 cup lemon juice

3 cloves garlic, pressed or minced

3/4 teaspoon salt

small pinch red pepper flakes

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