Lebanese Bean Salad

Lebanese Bean Salad

5 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
slave2satan
Recipe by  slave2satan

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

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Reviews (5)

Rate This Recipe
naples34102
6

naples34102

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)

gina lafreniere
2

gina lafreniere

great flavor...added light kidney beans, herbs de prvovince and some basil and lemon terragon...lots of compliments

flavorcuntry69
1

flavorcuntry69

I loved this recipe. I added some tarragon, because I like that fennel-like sweet taste that tarragon has, and fennel would over-power this dish. I also added a splash of apple cider vinegar. The hubble liked it a lot, too, but I thought he was going to blast me out of the bed that night! So, be warned. Beans can be a musical fruit AND a war horn. But, then again, they're, purportedly, good for your heart.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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