Persian Bean Salad

By Kevin • 30 or Less, All, Salads, Vegetarian • 3 Aug 2014

Persian Bean Salad

This is one of those dishes that involves so few ingredients and techniques, it can hardly be called a recipe. The fresh, clean flavours are typical of Persian cuisine, though may be a bit bold for some palates. The addition of some olive oil would mellow things slightly, but do yourself a favour and try it as written first. The sweet onions, crisp parsley and sharp lemon juice are absolutely perfect on a hot day!

Time: 15 minutes

Serves: 4


½ cup flat leaf parsley – chopped
¼ cup walla walla onion – small dice
19 ounce can kidney beans – rinsed and drained
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
1 pinch fresh ground black pepper



Toss all ingredients in a suitable bowl and refrigerate or serve immediately.

Get the PDF and nutrition info

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