Lupini Bean Salad Recipe

Name: Lupini Bean Salad Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 serving
Ingredients: 2 ½ cups ready-to-eat lupini beans; 1 small red onion; 1 cup cherry tomatoes; 1 medium red bell pepper; ⅓ cup fresh parsley; ¼ cup fresh mint leaves; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; ½ teaspoon ground sumac; 1 garlic clove; ½ teaspoon fine salt; ½ teaspoon ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
4
Calories
194 kcal
Course
Salad
Cuisine
Middle Eastern

Lupini Bean Salad Recipe

Ava Acevedo

Report

This easy lupini bean salad recipe with a refreshing lemon & sumac dressing is filling enough to serve as a meal! It's a delicious twist of the classic Middle Eastern chickpea Balela salad, as a low-carb bean salad!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

2 ½ cups ready-to-eat lupini beans drained and rinsed
1 small red onion finely chopped
1 cup cherry tomatoes quartered
1 medium red bell pepper (or any color), chopped
⅓ cup fresh parsley chopped
¼ cup fresh mint leaves chopped

Dressing ingredients

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or apple cider vinegar
½ teaspoon ground sumac or lemon pepper
1 garlic clove minced
½ teaspoon fine salt adjust to taste
½ teaspoon ground black pepper adjust to taste

Add to Shopping List

Instructions

In a large bowl, add 2 1/2 cups ready-to-eat lupini beans, 1 small red onion, 1 cup cherry tomatoes, 1 medium red bell pepper, 1/3 cup fresh parsley 1/4 cup fresh mint leaves. Fold everything to combine.
Add all dressing ingredients (3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon ground sumac, 1 garlic clove, 1/2 teaspoon fine salt and 1/2 teaspoon ground black pepper) to a large jar with a tight-fitting lid, and shake to combine. Or whisk all ingredients together in a small bowl.
Pour the dressing over the lupini bean salad and toss to combine. Serve it straight away or refrigerate overnight – it gets even tastier over time!

Notes

You can substitute sumac with lemon pepper made for dressing, the type which contains just lemon (or lemon and lime), pepper and salt.
Recipe variations
Make it ahead: You can prepare the salad with the dressing and keep it in the fridge in a closed container for up to 3 to 4 days – this lupin salad is perfect for meal prep!
Add-ons: Pitted black or Kalamata olives, crumbled feta cheese, chopped Persian cucumbers, spring onions, fresh basil.
Lower carbs: Swap the red onion for green onions.
Extra crunch: Add toasted walnuts, roasted pine nuts, pepitas (pumpkin seeds) or pistachios.
Make it spicy: Add ground cumin, Aleppo peppersweet or smoky paprika, or finely chopped jalapeños to taste.