Bean Salad 

I have officially found my new favorite bean salad. I have been searching for something light yet filling and I found it in this little gem. I appreciate any recipes that require no cooking at all. If you can pour things in a large box and mix it, than you can make this simple and delicious salad that you can eat as a full meal or refreshing side dish. Perfect for the summer! I am literally going to bring this to everyone’s cookout this summer.
I found a version of this salad on Pinterest but was turned off by some of the ingredients in the original recipe like mint, parsley and apple cider vinegar. I added some things and took some out and made my own.

What you need: 

  • 2 cans chickpeas
  • 2 small cans of black beans
  • Bundle of fresh cilantro
  • 1 cucumber
  • 1 small red onion or 1/2 medium
  • Cherry tomatoes sliced in half
  • 1/4 cup olive oil 
  • 1 tablespoons lemon juice
  • Salt and pepper to taste

For the light dressing:

  • Mix the olive oil and 2 tablespoons of lemon juice. Add salt and pepper to taste. It’s THAT simple. Put that aside as you chop and prep all of your ingredients. 


For the salad:

  1. Wash and drain all of the beans in a medium strainer. Pour them into a mixing bowl. 
  2. Add your diced onion and cucumber. 
  3. Add your sliced tomatoes. Mix well.
  4. Add your dressing and give it a toss.

Add some finely chopped cilantro and let it chill in the fridge for about 15 minutes. 



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