Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, May/June 2015

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Recipe Summary test

total:
25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

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

Nutrition Facts

about 2/3 cup
221 calories; protein 6.4g; carbohydrates 22.4g; dietary fiber 7.7g; sugars 1g; fat 12.2g; saturated fat 1.7g; vitamin a iu 3094IU; vitamin c 17.9mg; folate 82.7mcg; calcium 63.9mg; iron 2.9mg; magnesium 40.2mg; potassium 371.9mg; sodium 361.6mg; thiamin 0.1mg.

1 starch, 1/2 vegetable, 1 lean meat, 1 1/2 fat

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