Lebanese Lemon Parsley Bean Salad
2 15 oz. cans red kidney beans
1 15 oz. can chickpeas
1 small red onion, diced
2 stalks celery
1 medium cucumber
¾ c. fresh parsley, chopped
2 Tbsp. fresh dill or mint, chopped
3 cloves garlic, pressed or minced
¼ c. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Chipotle, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Green Chili, Persian Lime, Tuscan, or any Varietal)
¼ c. lemon juice
¾ tsp. salt
Small pinch red pepper flakes
1. Rinse and drain beans and chickpeas. Slice celery in thirds or halves lengthwise, then chop. Peel, seed, and dice the cucumber. In a serving bowl, combine beans, chickpeas, onion, celery, cucumber, parsley, and dill/mint.
2. To make dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour over salad generously.
3. Serve immediately or marinate in refrigerator, covered, for a few hours.
Recipe adapted from Cookie + Kate.
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