This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Ingredients
- garbanzo beans: 1 can (15.5 ounce can, drained)
- kidney beans: 1 can (15 ounce can, drained)
- lemon, zested and: 1 piece (juiced)
- medium tomato: 1 piece (chopped)
- red onion: 0.25 cup (chopped)
- fresh parsley: 0.5 cup (chopped)
- capers: 1 tsp (drained)
- Extra virgin olive oil: 3 Tbsp
- salt: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
