Lebanese Lemon-Parsley Bean Salad

Serves: 6 Save

Ingredients (12)

  • 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
  • 1 can (15 ounces) 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 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 (about 1 1/2 lemons)
  • 3 cloves garlic, pressed or minced
  • 3/4 teaspoon salt
  • Small pinch red pepper flakes

Directions

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