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.

 

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Mediterranean Bean Salad

{Skinnytaste} 

 

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

 

Directions

 

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.

 

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Happy Hump Day, friends. And let me know if you have a go-to side this time of year!