Parsley Bean Salad

Parsley Bean Lemon Salad 1Parlsey, 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

Ingredients

  • 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

Directions

  1. Combine the prepared kidney beans, chickpeas, onion, celery, cucumber, and parsley
  2. 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.
  3. Ideally let it sit in the fridge for a few hours to let the flavors soak in
  4. If eating small portions each day for lunch, add fresh cucumber each day and add a little lemon juice to revitalize the flavors.
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