Lemony Bean Salad

By Recipes from Moms Like You
Here's a picnic friendly alternative to three bean salad.

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  • Prep Time:

Appetizers, Dips & Salsa

Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White, Green


1/4 cup fresh lemon juice
1 Tbs. vegetable oil
3 Tbs. chopped fresh mint
1 clove garlic
finely grated zest of 1/2 lemon
2 tsp. sugar
1 tsp. Dijon mustard
1/4 tsp. ground white pepper
1 cup dried chickpeas or small white beans, cooked
1/2 cup red bell pepper or tomato
1 medium onion, chopped
1/3 cup fresh parsley, chopped  


1. To make the dressing:
In a large bowl, whisk together the lemon juice, oil, mint, garlic lemon zest, sugar, mustard, and white pepper until blended. Add the beans; cover and refrigerate for about 1 hour, tossing occasionally.

2. To serve, add the bell pepper, onion, and parsley and toss until well-mixed.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
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