Mediterranean Bean Salad
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"This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!"
Original recipe yield: 4 servings.
- Prep Time:
- 20 Minutes
- Ready In:
- 2 Hours 20 Minutes
- Servings:
- 4
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INGREDIENTS:
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 lemon, zested and juiced
- 1 medium tomato, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon capers, rinsed and drained
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, or to taste
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DIRECTIONS:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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