This perfect summertime salad is vegan, gluten free, and so so fresh! It comes together in minutes and as it’s packed with protein, will leave you feeling full, but not weighed down. It’s great to make and bring to the family picnic, or if you’re craving something fresh and cool. No ingredient is too overpowering, and the almonds give it the necessary crunch. An added bonus, it’s very inexpensive to throw together!
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 medium cucumber, diced
1 cup sliced almonds
1 cup chopped parsley
2 tablespoons olive oil
5 tablespoons fresh lemon juice (juice of 1 large lemon, or 2 small ones)
2 cloves minced garlic
1/2 teaspoon to 1 teaspoon agave or maple syrup
Salt to taste
Cracked black pepper to taste
After draining and rinsing your beans, add them to a large bowl.
Chop your cucumber and throw it in with the beans
Add your sliced almonds and fresh parsley.
In a separate, small bowl, whisk the remaining ingredients. Taste, adding more of anything until it meets your personal preferences.
Pour dressing over the bean mixture and stir until well combined.
For best results, chill in the fridge for a few hours to let the flavors mingle. In an airtight container, this should stay good up to 5 days.
2 thoughts on “Recipe-Two Bean Salad”
Love love this one! It’s so simple, easy, AND delicious!
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So glad you’ve enjoyed it!!!