My great-grandmother used to make an amazing bean salad. It was vinegar based and just SO GOOD. I was inspired by that to make something a bit lighter and fresher that would work as an awesome appetizer (especially when paired with my garlic hummus and sea salt pita chips, which I'll link below).
Go try it!
Refreshing Bean Salad
Yield: About 4-5 cups of bean salad
2 cans (14oz) kidney beans, rinsed
2 cans (14oz) garbanzo beans, rinsed
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh dill
1/4 cup minced red onion
4 cloves fresh minced garlic
Juice of 1 lemon
5 Tablespoons EVOO
Salt and Pepper to taste
In a bowl, combine beans, parsley, onion and dill. Separately, whisk together lemon juice, EVOO, garlic, salt and pepper. Pour over bean mixture and combine well. Refrigerate for at least an hour. Serve cold.
This goes great when served with my Garlic Hummus and Sea Salt Pita Chips.