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Colourful Two Bean Salad with Tomatoes and Parsley

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    Traditional bean salads, especially those from the can or from the deli, are very low on colourful fresh ingredients and seasonings. It’s well worth the effort to chop up some vegetables to add to this dish. Anything seasonal will work, even zucchini and carrots, or green beans, asparagus, and bell peppers. This salad is filling enough to be used as a main meal, light lunch, or as a side dish. It is also a versatile and easy potluck item. Be sure to use plenty of parsley as it is a good source of vitamin C, iron, and calcium.

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    1 14-oz (398 mL) can chickpeas or navy beans, rinsed and drained1 14-oz (398 mL) can red kidney beans or pinto beans, rinsed and drained1 cup (250 mL) cherry tomatoes, cut into quarters1 cup (250 mL) cucumber, thinly sliced and cut into quarters1/2 cup (125 mL) red onion, thinly sliced1 cup (250 mL) parsley, chopped1/3 cup (75 mL) apple cider vinegar2 Tbsp (30 mL) extra-virgin olive oil1/2 tsp (2 mL) natural brown sugar1/2 tsp (2 mL) sea salt1/4 tsp (1 mL) freshly ground black pepper

    In large salad bowl, mix together beans, tomatoes, cucumber, red onion, and parsley. In a separate bowl, whisk together vinegar, oil, sugar, salt, and pepper. Pour this dressing over bean salad and stir gently. Refrigerate before serving. Serves 6.

    source: "Full of Beans", alive #277, November 2005

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    Colourful Two Bean Salad with Tomatoes and Parsley

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