Middle Eastern Bean Salad

Middle Eastern Bean Salad
  • 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)


  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.

05/21/2018
Middle Eastern Bean Salad, recipe PT15M PT1H 5 455 calories

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