Bean salad with lemon-cumin dressing

Delight your palate with this zesty bean salad featuring a tangy lemon-cumin dressing. A burst of fresh flavors and vibrant colors in every bite!

Ingredients:

• 1 small clove garlic, chopped
• 1 teaspoon kosher salt, divided
• ½ cup extra-virgin olive oil
• ¼ cup lemon juice
• 2 tablespoons ground cumin
• ¼ teaspoon ground cinnamon
• 2 15-ounce cans dark red kidney beans (see Tip), rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 cup finely diced carrot
• 1 ½ cups chopped fresh parsley
• ½ cup chopped fresh mint

Instructions:

1. Combine crushed garlic with 1/2 teaspoon salt by mashing them together using a knife or fork until a paste forms. Transfer the paste to a large bowl. Mix in the remaining 1/2 teaspoon salt, oil, lemon juice, cumin, and cinnamon by whisking them together. Add kidney beans, chickpeas, carrot, parsley, and mint, then gently mix. Serve the dish either at room temperature or chilled.

Summary:

• Calories: 2766 kcal
• Fat: 133 g
• Protein: 106 g
• Carbs: 311 g
• Potassium: 4280 mg
• Magnesium: 503 mg