Recipe
Salad
Palikaria (Mixed Bean Salad)
Primary Media
Author
Hy-Vee Test Kitchen
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Description
What family doesn't have a recipe for a three bean salad? This Mediterranean twist on the tradition is wonderful for an outdoor party. Make it in advance as the flavors will continue to develop as it sits.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Kosher salt, to taste | ||
| ½ c. uncooked lentils | ||
| ½ c. frozen peas | ||
| 1 (15 oz) can red kidney beans, drained | ||
| 1 (15 oz) can pinto beans, drained | ||
| 1 (15 oz) can chickpeas, drained | ||
| 1 c. cooked quinoa | ||
| 2 green onions, chopped | ||
| 2 to 3 garlic cloves, minced | ||
| 1 tbsp. fresh dill, minced | ||
| ½ c. extra virgin olive oil | ||
| 2 tbsp. lemon juice | ||
| freshly ground black pepper, to taste |
Directions
- In a medium saucepan, bring 3 to 4 cups water to a boil. Season with salt. Add lentils and peas; reduce heat and simmer for 15 minutes or until tender. Drain.
- In a large bowl, combine lentils and peas with beans, quinoa, green onions and garlic. Add dill, olive oil and lemon juice salt and pepper. Toss to combine. Season to taste. Refrigerate until serving. Serve cold or at room temperature.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 26g
- Protein: 8g
Recipe Source:
Monika Sudakov, Hy-Vee chef.