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White bean, parsley and lemon salad

A super simple, healthy salad made with white kidney beans, lots of fresh parsley and lemon juice and zest

Prep Time 2 min · Cook Time 3 min · Total Time 5 min


  • 2 19-oz (540 mL) cans white kidney beans, rinsed and drained

  • 1/3 bunch fresh flat-leaf parsley, roughly chopped

  • 1/2 small red onion, finely chopped, soaked in cold water for 10 minutes before using

  • Juice and zest of 1 lemon

  • 2 tbsp extra-virgin olive oil

  • Salt and freshly ground black pepper, to taste


Add all the ingredients to a medium bowl, seasoning to taste, and toss to combine. Refrigerate for 30 minutes before serving.


Credit We thank Jennifer of Ricotta and Radishes for this great recipe. You can find more of her delicious recipes here.

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