Photo: Lemon Parsley Bean Salad

Lemon Parsley Bean Salad

This bright and filling salad is inspired by the traditional Lebanese salad, balela.

Yield: 
6-8 Servings

Updated: Mon, 05/13/2019 - 9:00pm

Ingredients

Bean Salad

  • 1 can black beans (or 1 cup cooked)
  • 1 can red kidney beans (or 1 cup cooked)
  • 1 can chickpeas (or 1 cup cooked)
  • 1 small red onion, diced
  • 2 stalks celery, diced
  • 1 red tomato, chopped
  • ½ cup chopped sundried tomatoes
  • 1 medium cucumber, deseeded and diced
  • 1 jalapeno, seeded and finely diced
  • ¾ cup chopped fresh parsley
  • 2 Tablespoons chopped fresh dill or mint 

Dressing

  • ¼ cup olive oil
  • 1-2 lemons, juiced
  • 3 cloves garlic, minced
  • 3 Tablespoons red wine vinegar
  • ¾ teaspoon sea salt
  • Pinch of red pepper flakes or cayenne

Instructions

  1. Place all Bean Salad ingredients in a serving bowl.
  2. In a mixing bowl, whisk together Dressing ingredients.
  3. Pour Dressing over Bean Salad. Toss to combine.
  4. Serve immediately or cover and let marinate in the refrigerator for a few hours. Enjoy!