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