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
Ingredients
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
Instructions
Add all the ingredients to a medium bowl, seasoning to taste, and toss to combine. Refrigerate for 30 minutes before serving.
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Credit We thank Jennifer of Ricotta and Radishes for this great recipe. You can find more of her delicious recipes here.