Parlsey, beans, lemon, yum! One of the most difficult challenges with fresh herbs is figuring out how to use the entire portion without it going bad. Most recipes call for only a small amount and then it is challenging to find a recipe to use the rest up. This does cause me to stretch and flex my cooking muscles. Parsley arrived in my CSA so I found this lovely recipe. It was fantastic! I used regular store bought hummus, but I do plan on trying her lemon hummus soon.
Parsley Bean Salad
adapted from Cookie and Kate
- 2 (14 ounce) cans red kidney beans, rinsed and drained
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 small red onion, diced
- 2 stalks celery, chopped
- 1 medium cucumber, peeled, seeded and diced (I made this for lunch each day, so I added fresh cucumber as needed since cucumber tends to get soggy after a day or two when it’s been chopped)
- ¾ cup chopped fresh parsley
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic, minced
- ¾ teaspoon salt
- small pinch red pepper flakes
- Combine the prepared kidney beans, chickpeas, onion, celery, cucumber, and parsley
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.
- Ideally let it sit in the fridge for a few hours to let the flavors soak in
- If eating small portions each day for lunch, add fresh cucumber each day and add a little lemon juice to revitalize the flavors.