MIDDLE EASTERN BEAN SALAD

Middle Eastern Bean Salad image

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

Provided by gubby420

Time 15m

Yield 6

Number Of Ingredients 10

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

Steps:

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 calories, Carbohydrate 21.9 g, Fat 10.2 g, Fiber 5.8 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 299 mg, Sugar 1.5 g