• 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.

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