Lemon Basil Bean Salad (Print Version)
A refreshing mix of three beans with zesty lemon and aromatic basil - ideal for summer gatherings or as a protein-rich side.
# Ingredients:
→ Beans
01 -
1 can (15oz) chickpeas, rinsed and drained
02 -
1 can (15oz) white beans, rinsed and drained
03 -
1 can (15oz) black beans, rinsed and drained
→ Fresh Ingredients
04 -
1/4 medium red onion, minced
05 -
3 cloves garlic, crushed or minced
06 -
1 cup cherry tomatoes, quartered or halved
07 -
Zest of one lemon
08 -
1/4 cup fresh basil, minced
09 -
Juice of two lemons
→ Seasonings
10 -
2 tablespoons extra virgin olive oil (optional)
11 -
1/2 teaspoon red pepper flakes (optional)
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon salt, or more to taste
14 -
Fresh cracked black pepper to taste
# Steps:
01 -
In a large mixing bowl, combine the rinsed and drained beans, minced red onion, crushed garlic, cherry tomatoes, lemon zest and minced basil.
02 -
Drizzle with fresh lemon juice, olive oil, and sprinkle with garlic powder, salt and pepper to taste.
03 -
Toss everything together until fully combined, then cover and allow to sit and marinate for at least one hour in the refrigerator before serving.
# Notes:
01 -
Allow the beans to fully marinate for at least 1 hour in the refrigerator. For best results, consider marinating overnight before enjoying for maximum flavor.
02 -
Rinse the beans and drain them thoroughly to prevent your salad from becoming soggy.
03 -
For optimal freshness, consider adding the tomatoes just before serving if preparing the salad in advance.