Name: Lemon-Parsley Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 small red onion, diced; 2 stalks celery, sliced in half or thirds lengthwise and chopped; 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 (about 1 1/2 lemons); 3 cloves garlic, pressed or minced; 3/4 teaspoon salt; Small pinch red pepper flakes