Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Mediterranean Bean Salad
A crisp and protein-heavy salad featuring a trio of beans tossed with cucumbers, red onions, and plenty of fresh parsley. A simple vinaigrette of red wine vinegar and extra virgin olive oil highlights the clean, Mediterranean flavors of the ingredients. It’s a versatile side dish that is naturally vegan, gluten-free, and incredibly filling.
A crisp and protein-heavy salad featuring a trio of beans tossed with cucumbers, red onions, and plenty of fresh parsley. A simple vinaigrette of red wine vinegar and extra virgin olive oil highlights the clean, Mediterranean flavors of the ingredients. It’s a versatile side dish that is naturally vegan, gluten-free, and incredibly filling.
Ingredients
- 1/2 cup Garbanzo Bean, drained
- 1/4 cup Kidney Bean, drained
- 0.96 cup Lemon, zested juiced
- 24.07 cup Tomato, chopped
- 1/2 medium onion Red Onion, chopped
- 1 tbsp Parsley, chopped
- 1/4 cup Caper, rinsed drained
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
Instructions
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Storage and Meal Prep Tips
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