Lebanese Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Lebanese black bean salad is one of my favorite quick weeknight dishes because it comes together in just 45 minutes with minimal effort. Black beans are packed with protein and fiber, making this salad surprisingly filling and nutritious despite being light and refreshing. What I love most is how affordable it is to make, and the combination of fresh vegetables, tangy lemon juice, and that lovely sumac creates such vibrant flavors that taste like you spent hours in the kitchen. It's perfect served with warm pita bread and crumbled feta cheese, and honestly, it tastes even better the next day when all the flavors have had time to mingle together.
Ella x
Ingredients
- 400canned black beans
- 250 peeled and dicedred onion
- 200 slicedcucumber
- 250 dicedtomato
- 20 choppedparsley
- 60 freshly squeezedlemon juice
- 120 extra virginolive oil
- 3 mincedgarlic
- 1 table saltsalt
- 1 groundblack pepper
- 10 driedsumac
- 200 crumbledfeta cheese
- 4 slicedpita bread
Detail level
Instructions
- 1
In a large bowl, combine the black beans, red onion, cucumber, tomato, and parsley.
Tip: Toss the vegetables gently to avoid mashing the beans.
- 2
In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and black pepper.
Tip: Adjust the amount of garlic to your taste.
- 3
Pour the dressing over the bean mixture and toss to coat.
Tip: Make sure the dressing is evenly distributed.
- 4
Sprinkle the sumac and feta cheese over the salad and toss gently.
Tip: The sumac will add a tangy flavor, while the feta cheese will add creaminess.
- 5
Serve the salad chilled, garnished with additional parsley if desired.
Tip: This salad is perfect as a side dish or a light lunch.
- 6
To make pita bread sandwiches, toast the pita bread and fill with a portion of the salad, topped with crumbled feta cheese.
Tip: Enjoy as a snack or light meal.
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