Mediterranean Bean Salad

Ingredients

• 2 cans (15 ounces each) canned red kidney beans — rinsed and drained, or 3 cups cooked kidney beans
• 1 can (15 ounces) canned chickpeas — rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 small red onion — diced (about 1 cup)
• 2 stalks celery — sliced in half or thirds lengthwise and chopped (about ¾ cup)
• 1 medium cucumber — peeled, seeded and diced
• 0.75 cup fresh parsley — chopped
• 2 tablespoons fresh dill or mint — chopped
• 0.25 cup extra-virgin olive oil
• 0.25 cup lemon juice — about 1 ½ lemons
• 3 cloves garlic — pressed or minced
• 0.75 teaspoon fine salt
• 1 pinch red pepper flakes — small

Method

1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
2. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.

Notes