Condiment
Bean Salad with Lemon-Cumin Dressing
Bright kidney beans and chickpeas soak up a lively lemon-cumin dressing laced with garlic, while fresh parsley, mint, and sweet carrot add crisp, fragrant bites that finish each forkful with zest.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 10
Nutrition per Serving
- Calories
- 221
- Protein
- 6g
- Carbs
- 22g
- Fat
- 12g
- Fiber
- 8g
- Sugar
- 1g
- Sodium
- 362mg
Ingredients
- 1 small clove garlic, chopped
- 1 tsp kosher salt, divided
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 2 tbsp ground cumin
- 1/4 tsp ground cinnamon
- 2 15-ounce cans dark red kidney beans (see Tip), rinsed
- 1 15-ounce can chickpeas, rinsed
- 1 cup finely diced carrot
- 1 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
Instructions
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold.