From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a small bowl, whisk together the lime juice, olive oil, garlic, honey, cumin, black pepper and cayenne pepper. Stir in the chopped jalapeño or banana peppers.
2
In a large mixing bowl, combine the black beans, garbanzo beans, bell pepper, cucumber, cilantro, mint, and Za'atar seasoning.
3
Pour the dressing over the salad and toss until well combined.
4
Serve immediately or refrigerate in an airtight container for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Drain and Dry Your Beans 💧Rinse canned beans thoroughly and pat them completely dry with paper towels to prevent a watery salad and allow the dressing to coat evenly.
- Toast Za'atar for Enhanced Depth 🔆Lightly toast the Za'atar seasoning in a dry pan for 30 seconds before adding to release its aromatic oils and intensify its complex flavor profile.
- Macerate Jalapeños and Shallots 🌶️Dice jalapeños and shallots, then let them sit in the lime juice for 10-15 minutes before mixing with other ingredients to mellow their sharpness and distribute flavor evenly.
- Layer Dressing Timing for Maximum Flavor 🕐Make the dressing 30 minutes ahead and let it sit, then dress the beans 15-20 minutes before serving to allow them to absorb flavors without becoming mushy.
- Add Fresh Herbs Just Before Serving 🌿Reserve mint and cilantro to fold in at the very end rather than mixing with the dressing to maintain their vibrant color, freshness, and aromatic quality.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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