You are here: Home » Recipes » Palikaria Mixed Bean Salad Palikaria Mixed Bean Salad Recipe by Our Cookbook Collection Yield 8-10 servings Prep 25 mins Cook A simple Mediterranean and mayo-free twist on the traditional bean salad straight from The Chestnut Street Inn in Sheffield, Ill. The Chestnut Street Inn PrintEmail Ingredients 1/2 cup uncooked lentils1/2 cup frozen peas1 can (15-ounce) red kidney beans, drained1 can (15-ounce ) pinto beans, drained1 can (15-ounce) chickpeas, drained1 cup cooked quinoa2 green onions, chopped2 to 3 garlic cloves, minced1 tablespoon fresh dill, minced1/2 cup extra-virgin olive oil2 tablespoons lemon juice1/2 teaspoon kosher salt1/2 teaspoon freshly ground pepper Instructions Boil 3 to 4 cups water in medium saucepan. Season with salt. Add lentils and peas and cook about 15 minutes or until tender. Drain. In a mixing bowl, combine drained lentils and peas with beans, chickpeas, quinoa, green onions and garlic. Add dill, olive oil and lemon juice, salt and pepper. Toss to combine. Serve at room temperature. Season to taste. Serve cold or at room temperature. Recipe courtesy of Monika and Jeff Sudakov of The Chestnut Street Inn, Sheffield, Ill.