1x14 oz (400 g) tin kidney beans, drained and rinsed
1x14 oz (400 g) tin black beans, drained and rinsed
½large cucumber, diced
1red pepper, deseeded and diced
Small handful fresh parsley, chopped(leaves and stems)
Small handful fresh mint, chopped (remove the leaves first and discard the stems)
Salt and pepper to taste
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Instructions
To a small bowl, add the chopped onion and garlic. Mix in around three quarters of the lemon juice (i.e. 1½ lemons) and season with salt and pepper. The lemon juice will help to mellow the flavour of the onion and garlic.
Once the chickpeas and beans have been drained and well rinsed (I use a colander for this), add these to a large bowl along with the diced cucumber, red pepper, parsley, and mint. Mix well.
To the smaller bowl, add the olive oil and give it a stir. Pour this dressing into the larger bowl and mix everything thoroughly.
Adjust the seasoning if necessary, adding any extra lemon juice, olive oil, salt, pepper, or herbs. Mix well, scooping some of the dressing to the top, and serve.
Notes
Other beans: You can swap out any of the beans for another canned variety.Dried beans: Canned beans are best for convenience, but you could also use dried beans that have been thoroughly cooked beforehand. For more info, see my Beginner's Guide to Pulses.Other ingredients: Feel free to throw in other ingredients such as celery, tomatoes, corn, or avocado.Fresh herbs: If you don't want the parsley flavour to be as strong, just use the leaves and not the stems. Other good herbs include fresh coriander, basil, or dill.Olive oil: When making dressings, I'd always recommend using a good-quality, extra-virgin olive oil.Bowl: Using a large bowl will make it easier to mix everything together.Storage: Cover and refrigerate for up to 3-4 days, mixing well again each time before serving. Freeze for up to three months and defrost thoroughly in the fridge (rather than e.g. a microwave).If you liked this recipe, you might also enjoy:
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