Ingredients
Scale
- 15 ounce can white beans, such as cannellini, great northern, navy beans, or chickpeas, drained or 1 1/2 cups cooked
- 1/2–1 cup chopped red onion
- 3 tablespoons chopped mint
- 1/2 cup chopped cilantro, or use parsley
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 2 tablespoons extra virgin olive oil
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon or more ras el hanout, baharat or shawarma spice blend
- 1 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon aleppo pepper flakes
Instructions
- Chop the vegetables and herbs if not done yet, and place them in a bowl along with the drained white beans. Set this bowl aside.
- Zest the lemon for the dressing, then slice and juice it. Combine the zest, juice, and all other dressing ingredients in a bowl. Mix and taste, adjusting for salt, tanginess with more lemon juice or red wine vinegar, and spice with pepper flakes or black pepper if desired.
- Pour the dressing over the bean mixture and toss everything together well.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This dish can be served chilled or at room temperature.
Feel free to substitute herbs based on your preference or availability.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg