Prep 10 mins
Cook 0 mins
Classified as a "perfect new picnic salad". My stepmom made this about 10 years ago and I loved it; great mix of flavors! She copied the recipe for me and it looks to be out of a magazine but it unfortunately it does not have the name on it.
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup cucumber, peeled and diced
- 1⁄4 cup chopped radish
- 2 scallions, sliced
- 1⁄4 cup of fresh mint, chopped
- Combine olive oil, lemon juice, salt and pepper to form dressing.
- Toss the remaining ingredients together with the dressing.
Wonderful flavoured bean salad. I only used chickpeas but know it would be good with both types mixed. I used an unrefined extra virgin olive oil, freshly squeezed lemon juice, sea salt and freshly ground black pepper. I used Lebanese cucumber (small tender), fresh mint from the garden which I liked in this, plus the rest. I would make this again with the white beans next time. Made for Veggie Swap 24 ~ July 2010.
Mmm, what a lovely fresh and crips salad! The combination of flavours is awesome! The beans go so well with the radishes and cucumber and the scallions really add a lovely tang. I didnt have any mint on hand so I used red basil instead, which worked nicely. THANKS SO MUCH for sharing this wonderful recipe with us, JB! Made and reviewed for my chosen chef during Veggie Swap #17.
This is such a delicious salad. The beans and chickpeas have a mild flavor which was "jazzed up" with the crunchy cucumber and tangy radishes. I loved the flavor the scallions gave -- it was oniony but not overpowering as regular onions could have been. And the mint gave it such a fresh taste! We finished half of it last night and I had some for lunch today -- very yummy -- everything had been marinated by the oil/lemon juice mix with great results. Thanks for posting such a great recipe with a wonderful mix of flavors!