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Middle Eastern Bean Salad Recipe

Recipe by: gubby420

"I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.
Footnotes
  • Cook's Notes:
  • Sumac is a ground spice, reddish in color, that has a bright, tangy flavor. I've found it in a Middle Eastern market and online.
  • Garlic puree can be substituted for the minced garlic.
Ingredients
  • 6 servings
  • 197 cals
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced garlic, or to taste
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 bunch flat-leaf parsley, chopped
  • 1 (15 ounce) can light red kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 cup minced red onion, or to taste
  • 1 pinch ground sumac, or to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    197
    10%
  • Fat:
    10.2
    16%
  • Carbs:
    21.9
    7%
  • Protein:
    5.5
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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