Oriental mixed beans salad
Serves : 6
Preparation time : 15 minutes
1 can 540 ml (19 fl oz) chickpeas, rinsed and drained
1 can 540 ml (19 fl oz) red kidney beans, rinsed and drained
250 ml (1 cup) mixed colors bell peppers, diced
1 small red onion, finely chopped
1 Lebanese cucumber, diced
60 ml (1/4 cup) flat-leaved parsley, finely chopped
60 ml (1/4 cup) coriander, finely chopped
60 ml (1/4 cup) mint, finely chopped
5 ml (1 teaspoon) fresh ground cumin
15 ml (1 tablespoon) sumac (optional)
30 ml (2 tablespoons) red wine vinegar
125 ml (1/2 cup) extra virgin olive oil
1 green lemon, zest and juice
Fresh ground black pepper
2 garlic cloves, crushed
— In a small jar with a lid, combine all ingredients and shake well.
— Combine all ingredients,
add the vinaigrette and season to taste. Allow 1 hour to macerate before serving.
TRICK — Serve with grilled meats and fish. At lunchtime, serve with feta cheese for a light and flavorful meal.