Middle Eastern Bean Salad

• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons minced garlic, or to taste
• sea salt to taste
• freshly ground black pepper to taste
• 1 bunch flat-leaf parsley, chopped
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup minced red onion, or to taste
• 1 pinch ground sumac, or to taste (optional)

1. Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.

extravirgin olive oil, freshly squeezed lemon juice, garlic, salt, freshly ground black pepper, flatleaf parsley, light red kidney beans, garbanzo beans, red onion, ground sumac

Taken from www.allrecipes.com/recipe/237755/middle-eastern-bean-salad/ (may not work)