Lemony Bean Salad
The perfect spring-time salad - my Lemony Bean Salad! It's crisp, citrusy, refreshing and light enough those warm weather weekend get-togethers!
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- 10 Mins
- 10 Mins
What you need
Method
- In a sauce pan, bring salted water to a boil. Add lentils to the boiling water and cook for 4 minutes. Strain and cool
- Rinse and drain the canned beans. In a large mixing bowl, add the cooked lentils and the drained cannellini beans and chick peas. Add the zest of two lemons and the juice of one lemon.
- Chop into small dice the red onion, celery and cucumber. Finely chop the parsley. Finely chop the garlic.
- Add the diced and chopped ingredients in the bowl. Drizzle with olive oil and season with salt and pepper. Mix well and refrigerate. Before serving, gently fold in arugula.