The weather is getting hotter and we don’t really want to fire up the oven. Use this bean salad as a side dish, or the main meal. Quick, simple, and delicious!
Although this recipe uses red kidney beans, lima beans, black beans, and chickpeas you can certainly substitute and use your favorites!
Summer Bean Salad
Ingredients
Salad
1 can (15oz) red kidney beans, drained and rinsed
1 can (15oz) lima beans, drained and rinsed
1 can (15oz) black beans, drained and rinsed
1 can (15oz) chickpeas, drained and rinsed
1 small onion, chopped
2 stalks celery, chopped
1 cup cilantro, chopped
Dressing
1/4 cup extra-virgin olive oil
1 lemon, juiced
2 garlic cloves, minced
salt/pepper to taste
Directions
- Mix all Salad ingredients in a bowl
- Whisk all Dressing ingredients in a separate bowl
- Pour Dressing over Salad and refrigerate 2 hours until cold
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Inspired by
my family’s recipe box
Photo credit
anyrecipe.net
