Fresh Bean Salad

Appetizers Main courses Recipes

People usually don’t like legumes probably due to the undesirable effects of flatulence. However, it is a great source of plant-based protein and vitamin B. Personally, I prefer legumes cooked at home, not the canned ones. I recommend soaking legumes thoroughly in the water at least 1-2 days in advance. Change the water regularly. Thanks to this process you get rid of unwanted substances which cause the flatulence.

This dish can be served as a light lunch or as an appetizer. The combination of fresh parsley, mint, and lemon gives the salad a clear Mediterranean vibe and is, therefore, suitable for hot summer days. You can also add bulgur or quinoa to the salad. I usually serve it with roasted bread.


  • approx 2-3 cups red kidney beans (or 2 cans; rinsed and dried off)
  • approx 1,5 cup chickpeas (or 1 can; rinsed and dried off)
  • 1 red onion, diced
  • 2 stalks celery, chopped
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1/2 cup chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • olive oil (about 1/4 cup)
  • lemon juice (about 1,5 lemons)
  • agave syrup (about 1 tsp)
  • 1 clove garlic, minced
  • salt, pepper


  1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, tomatoes, parsley, and mint.
  2. For the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, agave syrup, garlic, salt, and pepper until emulsified.
  3. Pour dressing over the beans and vegetable mixture and toss thoroughly.

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