Lemon-parsley bean salad is a perfect winter salad. However, it can also be served cold during warm seasons. It is super-packed with protein to boost the immune system and full of flavour.
It is also a vegan and gluten-free salad. All the more reason Nature’s Choice is sharing this recipe.
Lemon-Parsley Bean Salad Recipe
Ingredients
3 cups Cooked Kidney Beans
1 ½ cups Nature’s Choice Chickpeas (Cooked)
¾ cup Fresh Parsley (Chopped)
3 Cloves Garlic (Minced)
¼ cup Lemon Juice
One Red Onion
1 Cucumber (Diced)
2 sticks Celery (Sliced)
1 tbsp Fresh Dill or Mint (Chopped)
¼ cup Olive Oil
¾ tsp Nature’s Choice Fine Sea Salt
1 pinch Red Pepper Flakes
Method
1. In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).
Dressing
2. Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.
For an extra dose of health goodness, sprinkle some Nature’s Choice Chia Seeds over your salad.
[Tweet “Recipe Of The Week – Lemon-Parsley Bean Salad. #Liferetreat_”]
Please follow and like us:
