Recipe By gubby420
Rating
Published Jul 10th
Prep 15m Cook - Additional - Ready In 15m
Servings 6 servings Calories 196.8

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

Recipe 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

Cooking Directions

  1. 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.

Nutrition Facts

  • Calories 196.8
  • Carbohydrate 21.9 g
  • Fat 10.2 g
  • Fiber 5.8 g
  • Protein 5.5 g
  • Saturated Fat 1.4 g
  • Sodium 299 mg
  • Sugar 1.5 g

Chef'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.

Reviews

  1. I have made this twice now. I keep adding vegetables to it and it just gets better. I enjoy it more the longer it sits - 3-4 hrs
  2. 12.16.15 Love the bright flavor that the fresh lemon juice brings to this salad. This family loves bean salads and we enjoyed this recipe.
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