تعالو نعمل حاجة خفيفة في الحر الشديد ده ونعمل سلطة فاصوليا بيضاء لذيذة وسهلة ومغذية جدا

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more affordable.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds freshness, while white onion is less expensive.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Coriander provides a different flavor profile, while spinach is a budget-friendly green.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice gives a different tartness, while vinegar is a cost-effective acid.

Wash 250 grams of white beans thoroughly without soaking them.

Boil the beans in water without adding anything else until they are cooked, which takes about 30-35 minutes.

Prepare the dressing by mixing olive oil, 1 tablespoon of pomegranate molasses, and the juice of 1 lemon, removing any seeds from the lemon.

Season the dressing with salt, black pepper, a pinch of cumin, and thyme.

Dice 1 small onion into cubes.

Chop bell peppers (yellow, red, and green) as desired, using any available colors.

Cut cooked beetroot into smaller pieces for the salad.

If desired, grate some carrot to add to the salad.

Once the beans are cooked, drain them and let them cool.

Combine the beans with the diced vegetables (onion, bell peppers, beetroot, and optional carrot).

Add part of the dressing to the bean and vegetable mixture, reserving some for later.

Toast bread in the oven until crispy and serve it alongside the salad.

Garnish the salad with tomatoes and cucumber as desired.

Drizzle the remaining dressing over the top before serving.

Equipment Needed

Spice Level:

Dietary