Wednesday, June 21, 2017

Mediterranean Bean Salad

We're always looking for healthy sides to go with summer-time food. I just feel like it kind of evens out the greasy hamburgers and hot dogs, right?
I made this salad last weekend, and we had it with turkey sandwiches. It's perfectly light and fresh, and I just love the addition of mint (which came from our garden...yay!).
Bonus: it keeps well in the fridge. We enjoyed it over three days! Hope y'all enjoy too.
Mediterranean Bean Salad
1 (15.5 oz.) can garbanzo beans, drained and rinsed
1 (15.5 oz.) can black beans, drained and rinsed
1 cup chopped grape tomatoes
1 large garlic clove, finely minced
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 1/2 Tablespoons olive oil
Juice from 1 medium lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
Pour the dressing over the beans and veggies, add 1/2 teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.
Happy Hump Day, friends. And let me know if you have a go-to side this time of year!