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Kidney Bean Celery Tomato and Parsley Salad

Kidney Bean, Celery, Tomato and Parsley Salad

A delightful light salad, which is packed with tons of protein. Simple to make with few ingredients. Spice it up with your favorite herbs and toppings. I serve my salad with fresh avocado, salsa, and hummus. Check out my recipes listed below.

Healthy Tip: Buy organic or shop at a local farmers markets to get the best quality ingredients. Using fresh herbs over dried herbs are better for bringing out the refreshing aroma and flavors.

Optional Ingredients:

Fresh Herbs: Cilantro, Rosemary, Parsley, Tarragon, Thyme, Mint, Sage, or Thai Basil.


8 oz chick peas (soaked, cooked, rinsed, drained)
8 oz red kidney beans (soaked, cooked, rinsed, drained)
1/4 cup fresh parsley (chopped)
1 large red onion / white onion (diced in small pieces)
2 large tomatoes (halved, removed seeds and chopped)
2 celery stalks (chopped into small pieces)
6 oz organic black olives (sliced)
4 tablespoons extra-virgin olive oil
Season with Himalayan or kosher salt and pepper to taste!


  1. In a small bowl, combine chick peas, kidney beans,  parsley, onions, tomatoes, celery, black olives and mix till evenly blended.
  2. Stir in extra-virgin olive oil.
  3. Season with Himalayan or kosher salt and pepper to taste!
  4. Serve right away. Enjoy! Can add toppings using fresh avocado, salsa, and hummus.

Check out other recipes below:

Vegan Black Olive Hummus

Super Food Beet Hummus

Jaclyn’s Infamous Pico De Gallo

Healthy Living,

Jaclyn Rae

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