Recipes
Zhug Bean Salad
Four kinds of beans, red onion and parsley, dressed with olive oil, red wine vinegar and our Zhug. The result is bright, herby and a little spicy. It serves 6, which makes it a good pick for a picnic, barbecue or potluck.
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.
Make this with Blank Slate Kitchen Zhug
A bright, spicy Yemeni herb sauce built on fresh cilantro. Made in the USA in small batches. Stir it into yogurt, spoon it over eggs, beans and roasted vegetables, or use it as a sandwich spread.
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