Side
Marinated Za'atar Bean Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minMarinated Za'atar Bean Salad
what you need
Ingredients
canned beans (drained and rinsed)Pantry480 g- olives (pitted, roughly chopped)Pantry150 g
olive oil (extra virgin)Pantry60 ml
lemon juice (freshly squeezed)Produce30 ml
za'atar (2 tsp)Spices10 g- sumac (1 tsp)Spices5 g
garlic (cloves, finely grated)Produce2 pieces
red onion (small, thinly sliced)Produce1 piece
parsley (roughly chopped)Produce20 g
salt (to taste)Spices3 g
black pepper (freshly ground)Spices1 g- sourdough bread (slices, toasted)Bakery4 pieces
ricotta (for serving, or labneh)Dairy200 g
per serving
Nutrition
315kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Colander
Citrus juicer
step by step
Method
- Step 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.
- Step 2
Prepare the olives and greens
- Pit and roughly chop the olives.
- Thinly slice the red onion and roughly chop the parsley.
- Step 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.
- Step 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.
- Step 5
Serve
- Spoon the bean salad onto toasted sourdough spread with ricotta, or serve on its own.
most cooked first