Up until my buddy brought me this recipe for green beans with sesame seeds, I had never cared much for green beans. The amount of flavor in such a straightforward recipe will amaze you! This method also works well for broccoli.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 5 |
Ingredients
- 1 (15 ounce) can fava beans, drained and rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15.5 ounce) can white beans, drained and rinsed
- ¼ cup chopped flat leaf parsley, or more to taste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- kosher salt and ground black pepper to taste
Instructions
- Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with salt and pepper. Chill and marinate in the refrigerator for at least 2 hours before serving.
Reviews
Delicious & easy. Light & refreshing taste. The only change was using red beans instead of white & only for color contrast.
LOVE IT! I ate too much lol. Fast easy and healthy. I had to sub lima beans for fava beans. This might become a regular.
Great Salad! I made it with 4 cans of all white beans: 2 cannellini, garbanzo, great northern. There was plenty of dressing for 4 cans. Very tasty! This is my go-to summer salad.
Delicious and easy to make. i omitted the parsley and added finely chopped green peppers, celery and sweet onion. I make this at the start of the week and take some for lunch daily. Such an easy addition, filling with lots of lean protein and fibre. 🙂
So went to make this recipe. Thought for sure that I had some frozen fava beans, I did not, but what I did have was a can of spicy boiled peanuts ( that I bought on a whim because I’ve never had boiled peanuts before ), I thought, “what the hay, I should add these to the dish in place of Fava beans.” This dish was so good and the boil peanuts just added a bit of a textual element with some heat. Next time I make this recipe I will make it according to directions using the fava beans, but I will be adding a bit of red chilies for heat. I do think that this is a keeper. And if I ever come across boiled peanuts again I am sure to pick up a can, they too, were delicious although a bit tedious getting them all out of the shells .
So easy and delicious! But I have to tell you my short cut. I used the Lebanese Lemon Salad Dressing for the dressing on the beans, which I already had made up in the refrigerator. Thanks for a quick and healthy recipe.
A great salad for fresh fava beans I just bought at the farmers’ market. I made this recipe with the juice of one lime instead of a lemon, and I used dried parsley instead of fresh. The fava, garbanzo, and Great Northern beans were a nice combination, and the overall flavor was simple and delicious.
It is a nice light, fresh alternative to other bean salads.
Very nice salad! I accidentally forgot the olive oil, and it was still delicious. Next time I’ll include the olive oil! ??
This is a very good, very simple recipe. I LOVE garlic, but this was a tad garlicy for someone who isn’t crazy about. That’s a plus to me though. I also added about 1/2 of a cup of frozen corn, about a Tbs of red wine vinegar and about a half a cup of low fat feta on my second go around. These are all approximations as I just kinda poured in each ingredient until it looked good. Very good recipe that lends itself to personalization if desired.
I didn’t have fava beans so I used red kidney beans- delicious!!! Love this simple, easy to make bean salad! It has become a staple in our house- even my 4 year old daughters love it!
I loved this recipe. I added some tarragon, because I like that fennel-like sweet taste that tarragon has, and fennel would over-power this dish. I also added a splash of apple cider vinegar. The hubble liked it a lot, too, but I thought he was going to blast me out of the bed that night! So, be warned. Beans can be a musical fruit AND a war horn. But, then again, they’re, purportedly, good for your heart.
I made this according to the recipe and it was really good. I served it as a side to Lebanese roast chicken and potatoes.
great flavor…added light kidney beans, herbs de prvovince and some basil and lemon terragon…lots of compliments
As a recipe’s first reviewer, one can sometimes be in unfamiliar territory without the benefit of others’ remarks. As this recipe’s first reviewer, that wasn’t an issue for me. While this is called a Lebanese Bean Salad, it could just as easily be called an Italian Bean Salad, for the ingredients, the flavors, are the same. I knew I’d love it! In my mind you just can’t go wrong with the light dressing of olive oil and lemon. (Tho’ I could take or leave the fava beans, personally)
I was unable to find fava beans at my usual store, so I used garbanzos, canolinis (or whatever they call white kidney beans), and small navy beans. I don’t know what the other trio is supposed to taste like, but after day 2, this was incredible!