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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
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 lemon, zested and juiced
- 1 medium tomato, chopped
- ¼ cup chopped red onion
- ½ cup chopped fresh parsley
- 1 teaspoon capers, rinsed and drained
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt, or to taste
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 329 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium874mg | 38% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber13g | 48% |
| Total Sugars1g | |
| Protein12g | |
| Vitamin C40mg | 199% |
| Calcium100mg | 8% |
| Iron4mg | 21% |
| Potassium359mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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