Description
This fresh and zingy bean salad combines lemon juice, olive oil, and spices for a flavorful dish that improves with time. Perfect for a quick lunch or snack.
Ingredients
Units
Scale
- Juice from 2 lemons
- 2 garlic cloves, minced
- 1/2 red onion, finely diced
- 1 tomato, diced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- A few pinches of red chili flakes
- 1.5 teaspoons sugar
- Salt and pepper to taste
- 1 can (15 oz) of mixed beans, drained and rinsed
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, combine the lemon juice, minced garlic, diced red onion, diced tomato, olive oil, apple cider vinegar, red chili flakes, and sugar. Stir well to combine.
- Add salt and pepper to taste, adjusting as needed.
- Gently fold in the drained and rinsed mixed beans and chopped parsley until everything is well coated with the dressing.
- Cover the bowl and let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes.
- Serve the salad chilled or at room temperature, with toasted pita chips if desired.
Notes
This salad gets better as it sits, so it’s ideal for making ahead of time. Store in the refrigerator for up to 3 days. Feel free to substitute any canned beans you have on hand. Serve with toasted pita chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 0 mg