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Lebanese Bean Salad

Serves 4 to 6 Salad vegetarian, Salads

Lebanese Bean Salad

Lebanese Bean Salad is a staple at home tables, often prepared with the same loving care as any family meal. This dish reflects the Lebanese way of cooking—where salt is measured by feel, olive oil is poured generously, and food is meant for sharing. It’s the kind of salad that can be found on any day, whether it's a quiet family dinner or a casual gathering with friends.

The salad is a harmonious blend of creamy beans, sharp onion, and the fragrant brightness of parsley, all brought together with rich olive oil and a splash of vinegar. Each bite delivers a satisfying contrast of textures and flavors, a reminder of the simplicity and depth of Lebanese home cooking.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. Use a sharp knife to achieve small, even pieces, which will blend well with the beans without overpowering them. Transfer the chopped onion to a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the onions. If using canned beans, ensure they are rinsed and drained thoroughly to remove any excess liquid or sodium.
  3. Chop a generous handful of fresh parsley, approximately 1/4 cup, removing any thick stems. The parsley should be finely chopped to release its aromatic oils and blend seamlessly into the salad.
  4. Pour 80 ml of olive oil over the beans and onions. The oil should coat the ingredients lightly, adding richness and helping to bind the salad together.
  5. Add 2 tablespoons of vinegar to the mixture. The vinegar will provide a bright, tangy contrast to the rich olive oil and balance the flavors of the salad.
  6. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste, adjusting as needed until the flavors are balanced and the salad is well-seasoned.
  7. Gently toss the salad using a large spoon or your hands. Be careful not to mash the beans; they should remain intact, providing a pleasing texture.
  8. Serve the Lebanese Bean Salad immediately, accompanied by fresh bread. The salad should be vibrant and aromatic, with the parsley's freshness complementing the rich beans and tangy dressing.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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