BASIC BEAN SALAD
4 to 6 servings
We love to make this with chickpeas, lots of fresh herbs, and celery or fennel for crunch.
Mix together in a medium bowl:
- 2 ½ to 3 cups cooked beans, or two 15-ounce cans, drained and rinsed
- (½ cup diced red onion or sliced green onions)
- (Up to 1 cup diced celery, cucumber, fennel, radish, or corn kernels)
- (1 cup cherry tomatoes, halved, or chopped Slow-Roasted Tomatoes)
- (Up to ½ cup grated Parmesan or Romano or crumbled feta)
- (2 tablespoons chopped parsley, cilantro, or mixed herbs)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- (¼ teaspoon red pepper flakes)
Taste and add more salt, lemon juice, or pepper, if desired.