Middle Eastern Bean Salad

Middle Eastern Bean Salad

gubby420

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

15 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook'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

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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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