From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Black Bean and Garbanzo Bean Salad
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Instructions
1
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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
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In a large mixing bowl, combine the black beans, garbanzo beans, bell pepper, cucumber, cilantro, mint, and Za'atar seasoning.
3
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Pour the dressing over the salad and toss until well combined.
4
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Serve immediately or refrigerate in an airtight container for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Bean Prep Perfection 🫘Always rinse canned beans thoroughly under cold water to remove excess sodium and improve texture, preventing a mushy salad.
- Herb Chopping Technique 🌿Use a sharp knife and chop fresh mint and cilantro just before adding to the salad to preserve their vibrant flavor and prevent browning.
- Flavor Marination Magic 🌶️Let the salad sit for 15-30 minutes at room temperature after mixing to allow the herbs, spices, and dressing to fully meld and develop deeper flavors.
- Vegetable Precision 🥒Dice cucumber and bell peppers into uniform, small pieces (about 1/4 inch) to ensure even distribution and a consistent texture in every bite.
- Dressing Balance Trick 🥄Whisk the olive oil, lime juice, honey, and spices separately before adding to the salad to create a perfectly emulsified and well-distributed dressing.
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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