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Clean and Healthy Lemony-Layered Bean Salad

Lemony-Layered Bean Salad Recipe

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Ingredients 

  • 15 oz. black, or kidney beans, drained and rinsed if using canned
  • 15 oz. chickpeas, drained and rinsed if using canned
  • 15 oz. organic corn, I used frozen, thawed
  • 4 fresh roma tomatoes, diced
  • 1 small red onion, diced small
  • 2 small, crisp green bell pepper, seeded and chopped
  • 1/2 Tbsp chili flakes
  • a small bunch of fresh parsley or cilantro leaves, chopped
  • 1/4 cup fresh lemon juice
  • 2 Tbsp extra virgin olive oil or avocado oil
  • sea salt and pepper to your taste

Instructions 

  • In a large bowl, add in all the chopped veggies and beans.
  • Add oil, lemon juice and season with sea salt and pepper to your taste.
  • Cover and place in the refrigerator for 1-3 hours for flavors to combine.
  • When ready to serve, gently combine and add more parsley/cilantro, and chili flakes to garnish.
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