Bean Salad with Fresh Herbs

Bean Salad with Fresh Herbs

We love legumes for their health benefits, low cost, environmental impact, convenience and taste. If you stock plant proteins such as canned beans in your pantry and freezer, this easy side dish comes together quickly with any ingredients you have on hand. Add avocado, sunflower seeds, canned tuna or other veggies such as tomatoes, radishes and leafy greens to give this recipe a little something more. Serve it as a side dish or as a larger portion for a main dish.

Serves 6 as a side dish

Drain and rinse 1 15-oz. can of white beans and 1 15-oz. can of chickpeas. Place in a large bowl. Add ¼ chopped small red onion, ½ chopped seedless English cucumber and ½ cup chopped fresh herbs (parsley, dill, chives, etc.). In a separate bowl, mix the juice of 2 lemons, ¼ cup olive oil and a big squirt of Dijon mustard (optional). Drizzle over the bean salad. Toss well. Season with salt and pepper to taste.

Pro tip: Check out these quick tips if eating beans gives you gas.