Spanish Bean Salad

5.0 (1 reviews)

1 cup dried lima beans or chickpeas
1/2 cup sliced stuffed green olives
1 garlic clove, thinly sliced
1 1/2 Tbsp. fresh parsley, chopped
3 Tbsp. garlic-infused extra-virgin olive oil*
1 Tbsp. red wine vinegar
1/4 tsp. paprika
Sea salt and black pepper, to taste

• Soak the beans overnight in enough water to cover by 3 inches. Drain.
• Bring a large pan of water to a boil over medium heat. Add the beans and simmer, covered, for 35 to 45 minutes, until tender. Drain.
• Whisk together the olive oil, vinegar, paprika, salt, and pepper in a large bowl.
• Add the beans and toss to coat. Cover and refrigerate for 1 hour or overnight.

*Note: If garlic-infused extra-virgin olive oil is not available, use extra-virgin olive oil.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind