Now We're Cookin': Lemon Parsley Bean Salad
Lemon parsley bean salad is packed with nutritious ingredients and delicious flavors. If you are looking for a healthy salad to pair with protein or eat on its own, this recipe is sure to satisfy your cravings.
Ingredients:
- 1 can (15 ounces) red kidney beans, rinsed and drained
- ½ can (7.5 ounces) chickpeas, rinsed and drained
- 1/2 small red onion, diced
- 1 stalk celery, sliced in half or thirds lengthwise and chopped
- ½ medium cucumber, peeled, seeded and diced
- 1/3 cup chopped fresh parsley
- ½ small avocado, peeled, pit removed, sliced and diced
- ½ tablespoon dried dill
- 1/8 cup olive oil
- ¼ cup lemon juice
- 1 ½ cloves garlic, minced
- ½ teaspoon salt
- 1/8 teaspoon red pepper flakes
Directions:
- Combine the first 8 ingredients in a medium bowl.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and red pepper flakes until emulsified.
- Pour dressing over the bean and vegetable mixture and toss thoroughly.
- Serve immediately or cover and let it marinate in the refrigerator. Leftovers should keep well, covered and refrigerated, for several days. To wake up leftovers, drizzle lemon juice over the salad.
Serves 6 - 1 cup servings
Nutrition Facts for 1 Serving or 1 cup
Calories: 210
Fat: 8 g
Sodium: 300 mg
Carbohydrates: 25 g
Fiber: 9 g
Protein: 9 g
About Now We’re Cooking
Even if you live with a health condition like diabetes or prediabetes, you can discover new ways to enjoy the foods you love while keeping your health on track and reducing your risk for disease or complications. OU Health Harold Hamm Diabetes Center presents the “Now We’re Cooking” series – recipe inspiration for people who are looking for ways to modify their cooking for better health. Click here to see more Now We're Cookin' videos.
