*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Super easy, and excellent for a slow carb or low carb diet. I added a little white wine vinegar to mine. Super for a fast side dish or cold salad. I made it for lunch and plan on having it as a side for dinner tonight. I think it maybe better served cold.
** if you chop your parsley then rinse it well in a cheese cloth or paper towel , it creates a better flavor/texture for the food.
I was looking for a really simple and fresh recipe with beans and I'm so glad I stumbled upon this one. It was exactly what I was looking for! The only thing I omitted was the olive oil because I didn't want the extra fat and I only used half a lemon for my super picky kids. I love lemon and I'm sure adding the entire lemon would have made the bean salad even more delicious. Thanks for a keeper of a recipe!
Love this bean salad! I have made it multiple times now and it is always great. Added a little red wine vinegar last time and it turned out amazing. It gets better as it marinates in the fridge. Sometimes I put this on a pita with hummus. To die for!
You can't go wrong with these simple ingredients. I enjoyed the fresh uncomplicated taste of the parsley and lemon. Ideal to serve along summer grilled meats/fish. Some of my kidney beans didn't hold up as well but it still tasted great.