"Quick, easy, and tasty. Can be used as a side dish or a snack on it's own. Great as a salad topper. Good with sea salt kettle chips, or toast." — Alegra
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1 (15 ounce) can
fava beans, drained and rinsed
1 (15 ounce) can
chickpeas, drained and rinsed
1 (15.5 ounce) can
white beans, drained and rinsed
chopped flat leaf parsley, or more to taste
kosher salt and ground black pepper to taste
As a recipe's first reviewer, one can sometimes be in unfamiliar territory without the benefit of others' remarks. As this recipe's first reviewer, that wasn't an issue for me. While this is called a Lebanese Bean Salad, it could just as easily be called an Italian Bean Salad, for the ingredients, the flavors, are the same. I knew I'd love it! In my mind you just can't go wrong with the light dressing of olive oil and lemon. (Tho' I could take or leave the fava beans, personally)
great flavor...added light kidney beans, herbs de prvovince and some basil and lemon terragon...lots of compliments
I made this according to the recipe and it was really good. I served it as a side to Lebanese roast chicken and potatoes.
I was unable to find fava beans at my usual store, so I used garbanzos, canolinis (or whatever they call white kidney beans), and small navy beans. I don't know what the other trio is supposed to taste like, but after day 2, this was incredible!
* Percent Daily Values are based on a 2,000 calorie diet.
Lebanese Bean Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 84
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