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Marinated Bean Salad

Broccoli Salad
August 26, 2018
Mediterranean Pasta Salad
August 26, 2018

Marinated Bean Salad


  • 2 cups fresh green beans cut into 1 inch length
  • 1/4th cup chick peas, drained and rinsed
  • 1/4th cup kidney beans, drained and rinsed
  • 2 Tbsp minced onion
  • 3 medium cloves garlic, pressed
  • 1 large ripe fresh tomato, seeds and excess pulp removed, diced
  • 2 Tbsp chopped fresh basil (tulsi)
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh parsley/coriander
  • 3 Tbsp fresh lemon juice
  • 1 Tsp extra virgin olive oil
  • salt and cracked black pepper to taste


Bring lightly salted water to a boil. Cut green beans by cutting ends off a handful at once. This saves time. Cook green beans in lightly salted boiling water for just about 3-5 minutes, or until tender. Drain well in colander. Dry with paper towels so they don't dilute flavor with excess water. Drain and rinse chick peas & kidney beans. Let beans sit in colander for another couple of minutes to drain excess water. Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal.


: This is a healthy, fresh tasting bean salad that will give you an easy way to enjoy the many nutritional benefits of beans with little effort. The fresh herbs make it very flavorful, and it will keep in your refrigerator up to for 3-4 days. In fact, it actually gets better as it marinates.