Summer Bean Salad

Packed with protein and flavour, this Mediterranean-inspired salad is picnic-perfect – no refrigeration required.


2 cans red kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 small red onion, diced
2 stalks celery, sliced in half lengthwise and chopped
1 tomato, chopped
1 medium cucumber, peeled, seeded and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
1/4 cup each olive oil and lemon juice
3 cloves garlic, minced
3/4 teaspoon salt pinch red pepper flakes


In a serving bowl, combine kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint). In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until blended. Pour dressing over salad, toss thoroughly and serve.