Zhug Bean Salad
A quick, easy, delicious bean salad with bright, herby flavors and a touch of heat. Perfect for a summer picnic, BBQ, potluck, or a quick dinner side.
Equipment
- 1 large mixing bowl
Ingredients
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can garbanzo beans (chickpeas) drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 red onion finely diced
- 1 bunch parsley finely chopped
- 1 tbsp Blank Slate Kitchen Zhug
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 tsp salt to taste
- 1/4 tsp ground black pepper to taste
Instructions
- Mix all ingredients together, reserving some chopped parsley to garnish with. Let sit for 10 minutes for flavors to meld. This can be made up to a day in advance.1 15 oz can kidney beans, 1 15 oz can garbanzo beans (chickpeas), 1 15 oz can cannellini beans, 1 15 oz can black beans, 1 red onion, 1 bunch parsley, 1 tbsp Blank Slate Kitchen Zhug, 1/2 cup extra virgin olive oil, 1/2 cup red wine vinegar, 1 tsp salt, 1/4 tsp ground black pepper
- Top with remaining chopped parsley.
