Lemon-Parsley Bean Salad - Nature's Choice
Nature's Choice / Recipes / Lemon-Parsley Bean Salad

Lemon-Parsley Bean Salad

23 April 2018

Diets Description:
  • vegan

AuthorNature's ChoiceCategoryDifficultyIntermediate

Lemon-parsley bean salad is a perfect winter salad. However, it can also be served cold during warm seasons. It is super-packed with protein to boost the immune system and full of flavour. It is also a vegan and gluten-free salad. All the more reason Nature’s Choice is sharing this recipe.

Ingredients
 3 cups Cooked Kidney Beans
 1 ½ cups Nature's Choice Chickpeas (Cooked)
 ¾ cup Fresh Parsley (Chopped)
 ¼ cup Olive Oil
 ¼ cup Lemon Juice
 1 Red Onion
 1 Cucumber (Diced)
 2 sticks Celery (Sliced)
 1 tbsp Fresh Dill or Mint (Chopped)
 3 Cloves Garlic (Minced)
 ¾ tsp Nature's Choice Fine Sea Salt
 1 pinch Red Pepper Flakes

Method
1

In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).

Dressing
2

Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.

 

Ingredients

Ingredients
 3 cups Cooked Kidney Beans
 1 ½ cups Nature's Choice Chickpeas (Cooked)
 ¾ cup Fresh Parsley (Chopped)
 ¼ cup Olive Oil
 ¼ cup Lemon Juice
 1 Red Onion
 1 Cucumber (Diced)
 2 sticks Celery (Sliced)
 1 tbsp Fresh Dill or Mint (Chopped)
 3 Cloves Garlic (Minced)
 ¾ tsp Nature's Choice Fine Sea Salt
 1 pinch Red Pepper Flakes

Directions

Method
1

In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).

Dressing
2

Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.

Lemon-Parsley Bean Salad

Categories

  •  
  • © Copyright 2018 Nature's Choice