Bean Salad (RECIPE)

Bean Salad (RECIPE)

Ingredients

• 1½ cups (1 x 15oz can) kidney beans , drained and rinsed
• 1½ cups (1 x 15oz can) chickpeas , drained and rinsed
• 1/3 cup crumbled feta cheese
• ½ medium sweet white or red onion , finely chopped
• 1 cup (or 1 to 2 big handfuls) flat leaf parsley , chopped or torn

For the Dressing

• 5 tablespoons fresh lemon juice , usually around 1 large juicy lemon or 1½ medium ones
• 3 tablespoons extra virgin olive oil
  
• 2 small cloves garlic , minced very finely or grated
  
• 1 - 2 teaspoons sugar , or a little drop of maple syrup or agave
  
• ½ teaspoon salt , or to taste
  
• ½ teaspoon freshly cracked black pepper , or to taste
  
  

Instructions

• 1. Drain and rinse the beans then add to a large salad bowl.

• 2. Add the chopped cucumber, onion and parsley.
  
  
• 3.Whisk all of the dressing ingredients together, or put them in a jar and give them a good shake. I recommend adding the sugar to taste so you get the perfect balance of tangy and sweet for you.
  

• 4. Pour the dressing over the salad and toss together well.
  

Enjoy!!

Servings : 6
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish

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