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Marinated Za'atar Bean Salad
Accompagnement

Marinated Za'atar Bean Salad

20 minPour 4Nutri-Score A€
par @munchingwithmariyah3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • canned beans (drained and rinsed)Épicerie480 g
  • olives (pitted, roughly chopped)Épicerie150 g
  • olive oil (extra virgin)Épicerie60 ml
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • za'atar (2 tsp)Épices10 g
  • sumac (1 tsp)Épices5 g
  • garlic (cloves, finely grated)Fruits et légumes2 morceaux
  • red onion (small, thinly sliced)Fruits et légumes1 morceau
  • parsley (roughly chopped)Fruits et légumes20 g
  • salt (to taste)Épices3 g
  • black pepper (freshly ground)Épices1 g
  • sourdough bread (slices, toasted)Boulangerie4 morceaux
  • ricotta (for serving, or labneh)Produits laitiers200 g

par portion

Nutrition

315kcal

Glucides
33 g
Protéines
11 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Passoire
  • Presse-agrumes

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the olives and greens

    • Pit and roughly chop the olives.
    • Thinly slice the red onion and roughly chop the parsley.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Serve

    • Spoon the bean salad onto toasted sourdough spread with ricotta, or serve on its own.
    Étape 5
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