Thursday,23 November, 2017
Current issue | Issue 1292, (21 - 27 April 2016)
Thursday,23 November, 2017
Issue 1292, (21 - 27 April 2016)

Ahram Weekly

Sufra Dayma:  Lemon parsley bean and vegetable salad

Serves 6-8

Ingredients:

2 cups canned black kidney beans (drained, rinsed)
1.5 cups canned chickpeas (drained, rinsed)
1.5 cups canned butter beans (drained, rinsed)
1.5 cups canned corn kernels (drained, rinsed)
2 cups cubed avocados (peeled, cubed)
2 onions (diced)
2 large ripe tomatoes (diced)
4 cucumbers (peeled, diced)
1/2 cup (parsley leaves, chopped)
1/2 cup (dill leaves, chopped)
1/2 cup (cilantro leaves, chopped)
1/2 tsp crushed garlic
1/3 cup lemon juice
1/4 cup extra virgin olive oil
Salt + pepper (to taste) + oregano (optional)

Method:
Prepare lemon dressing:  In a screw top glass jar, combine lemon juice, oil, garlic, salt, pepper and oregano.  Close jar lid tightly.  Shake vigorously to integrate; until emulsified.  In a large serving bowl, combine black and butter beans, chickpeas, corn kernels, avocados, onion, tomato, cucumber, parsley, dill and cilantro.  Pour dressing over the salad mixture.  Toss well to combine.  Serve with toasted pita bread.

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