Lemon-Parsley Bean Salad
2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1¬Ω cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 ripe red tomato, chopped (skip if you can't find a great tomato)
1 medium cucumber, peeled, seeded and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill, or mint
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, pressed or minced
3/4 teaspoon salt
small pinch red pepper flakes
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified.
Pour dressing over the bean and vegetable mixture and toss thoroughly.
Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer.