Middle Eastern Bean Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Middle Eastern Bean Salad Recipe). I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers.

Brief

Prep 15 mins

Total: 15 mins

Servings: 6

Yield: 6 servings

Middle Eastern Bean Salad 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

Salad

Directions

Step 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.

Nutritional Information

Middle Eastern Bean Salad Recipe

Servings Per Recipe:6

Calories: 196.8

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 21.9g 7%

Dietary Fiber: 5.8g 23%

Sugars: 1.5g

Fat: 10.2g 16%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 856.2IU 17%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.3mg 17%

Vitamin C: 20.9mg 35%

Folate: 52.8mcg 13%

Calcium: 53.1mg 5%

Iron: 2.7mg 15%

Magnesium: 23.1mg 8%

Potassium: 192.4mg 5%

Sodium: 299mg 12%

Thiamin: 0.1mg 7%

Calories From Fat: 91.5

*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.