Bean Salad

This is an often requested favorite at potlucks. It's a marvelous start to a vegetarian meal. It also travels well and is a snap to make.

Preparation Time: less than 10 minutes if your beans are canned or pre-cooked


1 can chickpeas, rinsed & drained
1 can black beans, rinsed & drained
1 can red beans, rinsed & drained
1 can Great Northern beans, rinsed & drained
1 bunch parsley, chopped
3 stalks celery, sliced
3 green onions, sliced
1 cucumber, cubed
2 tomatoes, cubed
1/2 cup lemon juice


Combine all ingredients and toss. This is best served at room temperature the next day. Store it in the fridge but let it sit on the counter for 10-15 minutes before serving.

If you have some leftover, stuff it into a pita to make a quick sandwich or heat with some vegetable broth to make soup.

Additional Comments:

I cook a lot of beans and always cook more than I need and store the extra in the freezer where they are ready to thaw and toss into this salad.

This dish is best served on the following occasions:

pot lucks, picnics, camping trips, summer, autumn

This dish carries energies for the following magical purposes:
protection, ancestors


Did you try this recipe? Tweak it? Tell us what you think!

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