Guarnición
Marinated Za'atar Bean Salad
20 minPara 4Nutri-Score A€
A
20 min
20 minMarinated Za'atar Bean Salad
receta de
Yasmeen
@munchingwithmariyah
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
canned beans (drained and rinsed)Despensa480 g- olives (pitted, roughly chopped)Despensa150 g
olive oil (extra virgin)Despensa60 ml
lemon juice (freshly squeezed)Frutas y verduras30 ml
za'atar (2 tsp)Especias10 g- sumac (1 tsp)Especias5 g
garlic (cloves, finely grated)Frutas y verduras2 piezas
red onion (small, thinly sliced)Frutas y verduras1 pieza
parsley (roughly chopped)Frutas y verduras20 g
salt (to taste)Especias3 g
black pepper (freshly ground)Especias1 g- sourdough bread (slices, toasted)Panadería4 piezas
ricotta (for serving, or labneh)Lácteos200 g
por ración
Nutrición
315kcal
- Carbohidratos
- 33 g
- Proteínas
- 11 g
- Grasas
- 16 g
lo que usará
Utensilios
Bol
Escurridor
Exprimidor
paso a paso
Preparación
- Paso 1
Drain and rinse the beans
- Drain the canned beans in a colander and rinse well under cold water.
- Shake off excess water and transfer the beans to a mixing bowl.
- Paso 2
Prepare the olives and greens
- Pit and roughly chop the olives.
- Thinly slice the red onion and roughly chop the parsley.
- Paso 3
Mix the marinade
- Whisk the olive oil, lemon juice, za'atar, sumac and grated garlic in a small bowl.
- Season with salt and black pepper.
- Paso 4
Marinate the salad
- Add the olives, red onion and parsley to the beans.
- Pour over the marinade and toss to coat everything well.
- Let the salad marinate so the flavours meld.
- Paso 5
Serve
- Spoon the bean salad onto toasted sourdough spread with ricotta, or serve on its own.
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