Lebanese white bean salad
417cal, 18p, 41c, 15f (per meal)
1 can(s) (439g)
2 tsp (4g)
2 tbsp (30mL)
1/2 cucumber (8-1/4") (151g)
1 roma tomato (80g)
1/2 cup chopped (30g)
1 tbsp (15mL)
1
Heat just half of the oil in a skillet over medium heat. Add the beans and cook for 4-5 minutes, until heated through. Stir in the cumin and a pinch of salt, and cook for 1 minute more. Set aside.
2
In a bowl, combine the parsley, cucumber, tomato, beans, red wine vinegar, and remaining oil. Toss to combine.
3
Season to taste with salt and pepper and serve.