This Mediterranean Bean Salad is so light and fresh, made with lemon juice, mint and parsley. This can be served as a side dish, perfect for potlucks or to make it a main for lunch serve it over spiralized cucumbers.
115.5-ounce can garbanzo beans, drained and rinsed
115-ounce can black beans, drained and rinsed
1cupchopped grape tomatoes
1large garlic clove(finely minced)
½cupchopped red onion
¼cupchopped fresh parsley
¼cupchopped fresh mint
1 1/2tablespoonsolive oil
Juice from 1 medium lemon
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 ½ 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.