Want to read more? Create a FREE account on aarp.org.
A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.
Login to Unlock AccessNot Registered? Create Account
- Add to My Favorites
- Add back to My Favorites
- Remove from My Favorites
- Mark as complete
Add to My Favorites
Added to My Favorites
Completed
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it’s also a stellar meatless main when served with whole-wheat couscous.
Prep/Cook Time: 25 Minutes, Servings: 10
Ingredients
- 1 small clove garlic, chopped
- 1 teaspoon kosher salt, divided
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 2 tablespoons ground cumin
- 1/4 teaspoon ground cinnamon
- 2 15-ounce cans dark red kidney beans, rinsed
- 1 15-ounce can chickpeas, rinsed
- 1 cup finely diced carrot
- 1 1/2 cups chopped fresh parsley
- 1/2 cup chopped fresh mint
Directions
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold.
© Dotdash Meredith. All rights reserved. Used with permission.
Create the Good
Find nearby volunteer opportunities that interest you
AARP Medicare Resource Center
Helpful resources to manage your current Medicare situation