Bean Salad Recipe
Make Bean Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Drain and Rinse Beans
Begin by opening the canned kidney beans and chickpeas. Pour them into a colander and rinse them under cold running water to remove excess sodium and preservatives. Allow them to drain well.
- 2
Chop Vegetables
While the beans are draining, wash and chop the cucumber, red bell pepper, and red onion. Dice the cucumber and red bell pepper into small cubes, and finely chop the red onion. Place all chopped vegetables in a large mixing bowl.
- 3
Add Beans
Once the beans have drained, add them to the bowl with the chopped vegetables, along with the fresh parsley, which should be finely chopped.
- 4
Make Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic (you can use a garlic press or finely chop it), salt, and black pepper until well combined.
- 5
Combine Salad
Pour the dressing over the bean and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
- 6
Chill and Serve
Cover the salad with plastic wrap or a lid and allow it to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.