Middle Eastern Bean Salad recipe

All Recipes Salad Beans

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 ½ 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

Nutrition Info

196.8 calories
carbohydrate: 21.9 g
cholesterol: : -
fat: 10.2 g
fiber: 5.8 g
protein: 5.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 299 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 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.

Recipe Yield

6 servings

Recipe Note

I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers.

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