Middle Eastern Bean Salad
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This simple salad utilizes pantry staples, dried cumin and coriander, dried apricots, almonds and canned beans in a light, crunchy salad that comes together in under 15 minutes. Toss the salad with a handful of organic arugula or baby spinach for a heartier meal.
Prep Time
15 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon cumin, ground
3⁄4 teaspoon coriander, ground
salt
1⁄2 cucumber
3 celery (stalk)
30 ounces beans, canned
1⁄4 cup cilantro
1⁄4 cup almonds
10 apricots, dried
lemon zest
Instructions
Place oil, vinegar, cumin, coriander and a generous pinch of salt in a large bowl, and whisk to combine. Add remaining salad ingredients and toss. Refrigerate for an hour; serve cold or at room temperature.
