Mediterranean Bean Salad recipe

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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
¼ cup chopped red onion
½ cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste

Nutrition Info

328.9 calories
carbohydrate: 46.6 g
cholesterol: : -
fat: 12 g
fiber: 13.4 g
protein: 12.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 874.1 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

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!

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