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Lemon-Parsley Bean Salad (5 of 8)

Lemon-Parsley Bean Salad

Lemon-Parsley Bean Salad(5 of 8)


A crunchy, healthy, and totally delicious Mediterranean salad can never go wrong, especially when you are feeling a little low on energy and need a burst of flavor on a rather dull day.

This lemon-parsley bean salad is quite flavorful and packed with energy. Try this recipe when you want to pamper yourself on a Sunday evening or are having friend over for dinner.


  • ¼ cup lemon juice
  • ¾ cup fresh parsley (chopped)
  • ¾ teaspoon salt
  • Pinch of red pepper flakes
  • ¼ cup olive oil
  • 3 cloves garlic (minced)
  • 1 small red onion (diced)
  • 3 cups cooked kidney beans (rinsed and drained)
  • 2 tablespoons fresh mint (chopped)
  • 1 ripe red tomato (chopped)
  • 2 stalks celery (sliced in half)
  • 1 cucumber (peeled and seeded)
  • 1 ½ cups cooked chickpeas (rinsed and drained)


  1. Combine chickpeas, kidney beans, celery, onion, parsley, mint, cucumber, and tomato in a serving bowl.
  2. In a small bowl, begin preparing the lemon dressing by whisking together the lemon juice, olive oil, salt and pepper, and garlic.
  3. Add this dressing in the beans bowl and toss it so that everything is combined.
  4. Place the salad in the fridge and enjoy later.