Bean Salad with Lemon-Cumin Dressing


The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.

Cook Time:
25 mins
Total Time:
25 mins
10 servings


  • 1 small clove garlic, chopped

  • 1 teaspoon kosher salt, divided

  • ½ cup extra-virgin olive oil

  • ¼ cup lemon juice

  • 2 tablespoons ground cumin

  • ¼ teaspoon 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 ½ cups chopped fresh parsley

  • ½ cup chopped fresh mint


  1. 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.


Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

To make ahead

Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.

Nutrition Facts (per serving)

221 Calories
12g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 221
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 8g 28%
Total Sugars 1g
Protein 6g 13%
Total Fat 12g 16%
Saturated Fat 2g 9%
Vitamin A 3094IU 62%
Vitamin C 18mg 20%
Folate 83mcg 21%
Sodium 362mg 16%
Calcium 64mg 5%
Iron 3mg 16%
Magnesium 40mg 10%
Potassium 372mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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