Kidney Bean and Chickpea Salad

This marinated two-bean salad is perfect for summer picnics or as a side for outdoor barbecues or potlucks.

Serves: 6Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy


Serves: 6

Ingredients

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ tsp. paprika
  • 2 Tbsp. lemon juice
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • 1 can (14 oz.) kidney beans, drained and rinsed
  • ½ cup diced green bell pepper
  • ½ cup diced yellow bell pepper
  • 1 can (8 oz.) corn, drained and rinsed
  • ½ medium onion, peeled and chopped
  • 1 Tbsp. chopped fresh parsley
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Whisk together olive oil, vinegar, paprika, and lemon juice.
  • In a large bowl, combine the chickpeas, beans, bell peppers, corn, onion, and parsley. Pour the olive oil dressing over the bean mixture and toss well to combine.
  • Season with salt and pepper. Chill at least 1 hour before serving to allow flavors to mingle.