Description
A vibrant and flavorful Marinated Za’atar Bean Salad, perfect as a side dish, lunch, or light meal. Simple to prepare with pantry staples and fresh herbs.
Ingredients
Scale
- Two 15-ounce cans of your favorite beans (cannellini, chickpeas, kidney beans, or a mix), rinsed and drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon za’atar spice blend
- 1/2 teaspoon sumac (optional)
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint (optional)
- 1 clove garlic, minced (optional)
- A pinch of red pepper flakes (optional)
Instructions
- 1. In a medium bowl, combine the rinsed and drained beans.
- 2. In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, fresh lemon juice, za’atar spice blend, sumac (if using), sea salt, and black pepper.
- 3. Pour the marinade over the beans. Gently toss to ensure all the beans are evenly coated.
- 4. Add the thinly sliced red onion to the bowl.
- 5. Stir in the chopped fresh parsley and mint, if using. Add minced garlic and red pepper flakes if desired.
- 6. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 1-2 hours, to allow the flavors to meld.
- 7. Before serving, taste and adjust seasoning with salt and pepper as needed.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best served chilled or at room temperature. No reheating necessary. Refresh with a splash of olive oil or lemon juice if it appears dry.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g