Name: Sumac Kidney Beans Salad with Broccoli and Lettuce
Prep time: 15 min
Total time: 15 min
Ingredients: 400 g canned kidney beans, drained and rinsed; 200 g broccoli florets, blanched; 150 g mixed salad greens; 100 g romaine lettuce, chopped; 50 g fresh parsley, chopped; 1 lime, cut into wedges; 1 small cucumber, diced (optional); 2 tbsp olive oil (optional); 1 tsp sumac (optional); Salt and pepper (optional)

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Sumac Kidney Beans Salad with Broccoli and Lettuce

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This vibrant salad is a medley of mixed greens, crisp broccoli, and fresh lettuce, all beautifully topped with hearty kidney beans. Dressed in a zesty sumac vinaigrette, it’s finished off with a sprinkle of fresh parsley and a cheeky lime wedge on the side. Embrace your creativity by adding extra vegetables or your favorite nuts for a delightful crunch!

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Prep Time 15

Total Time 15

Servings: 4

Course: Quick-to-Make

Cuisine: International

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g canned kidney beans, drained and rinsed
200 g broccoli florets, blanched
150 g mixed salad greens
100 g romaine lettuce, chopped
50 g fresh parsley, chopped
1 lime, cut into wedges
1 small cucumber, diced optional
2 tbsp olive oil optional
1 tsp sumac optional
Salt and pepper optional

Equipment

Heatproof mixing bowl
Chef's knife
Chopping board

Method

In a mixing bowl, combine the kidney beans, blanched broccoli florets, mixed salad greens, and chopped romaine lettuce.
If using, add the diced cucumber for an extra crunch.
In a small bowl, mix the olive oil, sumac, salt, and pepper to create the dressing. Adjust seasoning as needed.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Transfer the salad to a serving bowl and garnish with chopped parsley.
Serve with lime wedges on the side for an added burst of freshness.

Nutrition

Calories: 230kcalCarbohydrates: 36gProtein: 10gFat: 7gSodium: 280mgPotassium: 540mgFiber: 8gSugar: 2gVitamin A: 2700IUVitamin C: 45mgCalcium: 80mgIron: 2.5mg

Notes

Feel free to substitute the kidney beans with chickpeas or black beans for a different flavor profile!
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
When reheating, add a splash of lime juice to brighten the flavors!
Enjoy exploring and personalizing this delightful salad!

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Sumac Kidney Beans Salad with Broccoli and Lettuce