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.
- 29.58 ml olive oil
- 29.58 ml lemon juice
- 2.46 ml salt
- 0.59 ml pepper
- 425.24 g can white beans, rinsed and drained
- 425.24 g can chickpeas, rinsed and drained
- 236.59 ml cucumber, peeled and diced
- 59.14 ml chopped radish
- 2 scallions, sliced
- 59.14 ml of fresh mint, chopped
- Combine olive oil, lemon juice, salt and pepper to form dressing.
- Toss the remaining ingredients together with the dressing.
The whole is greater than the sum of its parts. I make this salad every week or two in my quest for healthful protein, but I would make it anyway because it's just delicious. I make variations of it depending on what's on hand, but the basic bean/cucumber/dressing combination is what makes this so good. I highly recommend it!
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.