Cold Kidney Bean, Garbanzo and Cucumber Salad

Cold Kidney Bean, Garbanzo and Cucumber Salad

Here is another quick and easy recipe using these food bank staple items.  You’ll be the hit of the party with this cold kidney bean, garbanzo and cucumber salad.

This flavorful and colorful quick salad is vegan friendly and packed full of healthy deliciousness!  A great dish to bring to potlucks, on a picnic or excellent side dish.  It’s a go-to dish when you want an alternative salad option with extra crunch and flavors that everyone loves.

Cold Kidney Bean, Garbanzo and Cucumber Salad

Food Bank Items – Canned Red Kidney Beans, Canned Garbanzo Beans

Prep Time 10 mins     *     Cook Time 0 mins     *     Serves 6     *     **Time Saver

? DOWNLOAD the Recipe PDF.

Ingredients

• 1 – 16 ounce Can Red Kidney Beans
• 1 – 16 ounce Can Garbanzo Beans
• 1 Large Cucumber
• 2 Celery Stalks
• 12 Cherry Tomatoes or 2 Large Tomatoes
• ½ Small Red Onion
• ½ Bunch Parsley
• 1 Fresh Squeezed Lemon or Lemon Juice
• 3 to 4 tablespoons of Extra Virgin Olive Oil or Regular Olive Oil
• **Time Saver – Use a simple premade Italian Dressing instead of lemon and olive oil
• Salt and Pepper

Instructions

1. Open both bean cans, pour out juices and rinse beans with water – Place into large mixing bowl
2. Dice the cucumbers, celery stalks, red onion – Place in bowl
3. Finely chop the parsley – Place in bowl
4. Slice cherry tomatoes in half or dice large tomatoes – Place in bowl
5. Drizzle in the dressing, toss it all together and let it sit for 5 minutes so all ingredients can marinate together before serving.

Dressing Instructions

1. Squeeze 1 whole lemon (without seeds) into separate bowl
2. Measure in olive oil – Whisk together or stir vigorously with fork and taste
3. Add in salt and pepper to taste

1. • TIP – Add salt in slowly and taste.  You can’t take away saltiness, but you can always add it in
   • **Time Saver – No ingredients or time to make your own dressing? Use a simple store-bought Italian dressing and lightly pour in bowl to taste.

              BONUS – Make this a main dish by adding in cooked elbow pasta.  Kick it up a notch by sprinkling in chili flakes to add flavor and interest.

Approximate Nutritionals Per Serving

Calories: 279 Saturated Fat: 1g Sodium: 23mg Carbohydrates: 38g Fiber: 11g Sugar: 6g Protein: 12g

Recipe inspired by and photo courtesy of: www.cookitrealgood.com