This salad is filling enough to be used as a main meal, light lunch, or as a side dish.
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.
1 14-oz (398 mL) can chickpeas or navy beans, rinsed and drained
1 14-oz (398 mL) can red kidney beans or pinto beans, rinsed and drained
1 cup (250 mL) cherry tomatoes, cut into quarters
1 cup (250 mL) cucumber, thinly sliced and cut into quarters
1/2 cup (125 mL) red onion, thinly sliced
1 cup (250 mL) parsley, chopped
1/3 cup (75 mL) apple cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) natural brown sugar
1/2 tsp (2 mL) sea salt
1/4 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