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Lemon-Parsley Bean Salad

Yields1 Serving

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.

lemon-parsley-bean-salad

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.