Mediterranean Bean Salad | Skinnytaste


Time has gotten away from me since my last posting. So many changes (all for the good!) I read this recipe and decided I needed to share it with all my Challengeu2cook friends. Keep checking back. I will catch you all up on what’s been going on.

Enjoy and Happy cooking,

Vonnie

Mediterranean Bean Salad-6

MEDITERRANEAN BEAN SALAD

This Mediterranean Bean Salad is so light and fresh, made with lemon juice, mint and parsley. This can be served as a side dish, perfect for potlucks or to make it a main for lunch serve it over spiralized cucumbers.

INGREDIENTS:

  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup chopped grape tomatoes
  • 1 large garlic clove, finely minced
  • ½ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 1 1/2 tablespoons olive oil
  • Juice from 1 medium lemon
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

DIRECTIONS:

  1. In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
  2. For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
  3. Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.

Read more at http://www.skinnytaste.com/mediterranean-bean-salad/#cRGF1qt4jUtSwShH.99