Za'atar Kidney Beans Salad with Radishes and Kale
Indulge in this vibrant Za'atar Kidney Beans Salad with Radishes and Kale! This delightful salad is packed with a hearty mix of fresh arugula, crunchy radishes, and nutrient-rich kale, all beautifully topped with protein-rich kidney beans. Enhanced by a traditional za'atar dressing bursting with aromatic herbs, this dish is rounded off by the refreshing notes of mint and a luscious drizzle of tahini served on the side. Feel free to add your favorite crunchy vegetables or experiment with different dressings to suit your taste!
Ingredients
Equipment
Method
- In a large mixing bowl, combine the arugula, kale, and radishes. Toss gently to mix.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, za'atar spice blend, salt, and pepper to create the dressing.
- Pour the dressing over the mixed greens and vegetables, and toss well until everything is coated evenly.
- Add the rinsed kidney beans to the salad and gently fold them into the greens without mashing them.
- Transfer the salad to a serving bowl and sprinkle the chopped mint leaves on top.
- Drizzle tahini over the salad and serve on the side for an extra creamy touch.
- (Optional) Add chopped cucumber and crumbled feta cheese for additional flavor and texture. Enjoy your fresh salad!
Nutrition
Notes
If you don't have kidney beans, feel free to substitute them with chickpeas for a different texture and taste!
Experiment with seasonal herbs like parsley or cilantro if you want to switch it up.
This salad stores well in the refrigerator for up to 2 days. For the best texture, add the tahini just before serving to keep everything crisp!
Experiment with seasonal herbs like parsley or cilantro if you want to switch it up.
This salad stores well in the refrigerator for up to 2 days. For the best texture, add the tahini just before serving to keep everything crisp!
