Lebanese-Inspired Bean Salad

Total Time
Prep 25 mins
Cook 0 mins

Inspired by a dish at one of my favorite Lebanese delis. I've used everything from canned pinto beans to fava beans to garbanzos in this, and it always tastes amazing. Takes a bit of prep time, but is definitely worth it.

Ingredients Nutrition


  1. Mix it all together.
  2. Serve hot or cold.


Most Helpful

I made this for dinner last night and it wasn't well received. I made it with white kidney beans and substituted red bell peppers for the green. My children smothered it with ketchup and I felt that the only flavour we tasted was the cilantro. We still have half of it left and I will add more lemon juice to help balance the cilantro. I also agree with Giddyupgo that the oil wasn't necessary and would not be missed if it was omited.

Eldeevee April 28, 2009

This was excellent served with Lebanese chicken (also on Recipezaar). I changed the green peppers to red peppers (just a personal preference) and I used white beans. I also cut out the oil for a completely fat-free dish (I don't think it lost anything). I finished it off by mixing in little paprika. Yummy!

GiddyUpGo May 15, 2007

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