This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!

Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

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Nutrition Facts

329 calories; protein 12.1g 24% DV; carbohydrates 46.6g 15% DV; fat 12g 19% DV; cholesterolmg; sodium 874.1mg 35% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2006
This is not a review... it's my recipe and it's supposed to say that the beans should be drained and RINSED. Also, I specified that any combination of beans would work, but contrasting colors make the best presentation! But, you know, I think it's a 5* recipe, so I'm going to give it 5*s just to get you guys started! Enjoy! p.s. to "likkel"... why would people who don't like cold bean salads even try this recipe? that's like saying vegetarians won't like a beefsteak recipe! And WHY would you feed it to your husband, knowing he doesn't like garbanzo beans?? Read More
(112)

Most helpful critical review

Rating: 3 stars
06/12/2004
I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good. Read More
(18)
49 Ratings
  • 5 star values: 30
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2006
This is not a review... it's my recipe and it's supposed to say that the beans should be drained and RINSED. Also, I specified that any combination of beans would work, but contrasting colors make the best presentation! But, you know, I think it's a 5* recipe, so I'm going to give it 5*s just to get you guys started! Enjoy! p.s. to "likkel"... why would people who don't like cold bean salads even try this recipe? that's like saying vegetarians won't like a beefsteak recipe! And WHY would you feed it to your husband, knowing he doesn't like garbanzo beans?? Read More
(112)
Rating: 4 stars
11/21/2005
This was so good Cathy! I used garbonzos and pintos in this recipe and added some chopped cucs and black olives. This is a very refreshing salad and went so nicely with our spicey pork tenderloin. Thanks so much! Read More
(21)
Rating: 3 stars
06/12/2004
I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good. Read More
(18)
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Rating: 4 stars
02/02/2009
Great recipe, but I used cherry tomatoes. I have made bean salads before and they taste great, but leftovers can be too watery if you use chopped/cut up tomatoes. With cherry tomatoes the leftovers taste great too. Read More
(15)
Rating: 5 stars
08/01/2011
I made this for a family get-together in July and got rave reviews on it. It was so refreshing after we'd spent the day out in the hot sun! I added a can of butter beans and a clove or 2 of smashed garlic. (I whisked the garlic lemon juice and olive oil together before pouring it over all the veggies and beans.) Read More
(8)
Rating: 4 stars
12/13/2013
Fresh and flavorful and I love the light refreshing dressing. I used all ingredients to taste and a 2:1 ratio of olive oil to lemon juice. I added some finely chopped green pepper for a contrast in flavor color and texture. Very festive as well as delicious. Read More
(6)
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Rating: 4 stars
07/23/2012
This was simple and delicious! My tastes required a few changes but the beauty of this recipe is that it's versatile and you can easily make swaps. I added some finely chopped cucumber a splash or two of balsamic vinegar and topped the served salad with feta cheese. We ate this along side some grilled chicken and I even sprinkled some of this on top of some salad greens--yum! The next day I took the leftovers and added them to a prepared can of tomato soup and sprinkled in some additional garlic powder and dried basil and topped with a little feta. My kids gobbled it right up! Read More
(5)
Rating: 5 stars
01/07/2012
Thank you for this very easy to put together bean salad. I changed based on what I had on hand. I used white and black beans for the contrast and yellow cherry tomatoes cut in half and cilantro. I didn't have capers so I left that out. It seemed it was missing something and it may have been what the capers did for it so I added only a teaspoon of ACV and this is perfect. I will be buying capers next time. Read More
(4)
Rating: 5 stars
05/24/2010
best ever!!! Read More
(4)