From Cookie and Kate
Mediterranean Bean Salad
- Time
- 20 min
- Makes
- 6
- Ingredients
- 12
- Rating
- 4.9 out of 5, from 117 ratings on Cookie and Kate
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Ingredients
- 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
- 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 small red onion, diced (about 1 cup)
- 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon fine salt
- Small pinch red pepper flakes
Nutrition · per serving
- Calories
- 249 kcal
- Fat
- 11.2 g
- Fiber
- 8.2 g
- Sugar
- 3 g
- Sodium
- 552.2 mg
- Protein
- 10 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 29.5 g
- Saturated fat
- 1.7 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.
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