Middle Eastern Bean Salad recipe
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- 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 caloriescarbohydrate: 21.9 gcholesterol: : -fat: 10.2 gfiber: 5.8 gprotein: 5.5 gsaturatedFat: 1.4 gservingSize: -sodium: 299 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Middle Eastern Bean Salad
Directions
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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.