Syrian Bean Salad
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
2 15oz. can dark red kidney beans2 15oz. can garbanzo beans (chick peas)1 Large Vidalia Onion5 Fresh plum tomatoes1 Green bell pepper1 Red bell pepper1 Yellow or Orange bell pepper1 Bunch Cilantro finely chopped1 Cup Freshly squeezed lemon juice¾ Cup Canola or Grape Seed oil1 tbls. Kosher salt
DIRECTIONS
1. Drain and rinse all beans
2. Place beans in large bowl
3. Chop all vegetables to ½ inch pieces.
4. Remove Cilantro leaves from stems and finelychop
5. Mix all ingredients in large bowl
6. Let sit at room temperature for 30 minutes before serving
Serve salad at room temperature.
Refrigerated leftovers* for this salad are great for at least 4 days.
(*If there are any)
Serving Size: Makes at least 15 - 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TIKAKEBR.
1. Drain and rinse all beans
2. Place beans in large bowl
3. Chop all vegetables to ½ inch pieces.
4. Remove Cilantro leaves from stems and finelychop
5. Mix all ingredients in large bowl
6. Let sit at room temperature for 30 minutes before serving
Serve salad at room temperature.
Refrigerated leftovers* for this salad are great for at least 4 days.
(*If there are any)
Serving Size: Makes at least 15 - 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TIKAKEBR.
Nutritional Info Amount Per Serving
- Calories: 192.9
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 686.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.9 g
- Protein: 4.7 g
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