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Lemony-Layered Bean Salad Recipe

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.