Lemon, Parsley and Bean Salad

Adapted from Cookie and Kate 

Ingredients: 

• 2 15-oz cans red kidney beans, rinsed and drained, OR 3 cups cooked kidney beans

• 1 15-oz can chickpeas, rinsed and drained, OR 1 ½ cups cooked chickpeas

• 1 small red onion, diced 

• 2 stalks celery, thinly sliced crosswise 

• 2 Persian cucumbers, diced OR 1 medium cucumber, peeled and diced 

• ¾ cup chopped fresh parsley 

• 2 tbsp chopped fresh mint 

• 1 tsp olive oil 

• ¼ cup fresh lemon juice  

• 3 cloves garlic, minced 

• Sea salt 

Directions: 

• In a serving bowl, combine the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill or mint. 

• In another small bowl make the lemon dressing. Wisk the olive oil, lemon juice, and garlic. Add salt to taste. 

• Pour dressing over bean mixture and let marinate in the fridge for 30 minutes or longer before serving.