ethiopian bean salad

Name: Ethiopian Bean Salad
Prep time: 10 min
Yield: 4
Cuisine: African
Ingredients: 1 cup(s) cucumber, peeled and diced; 1 cup(s) tomato, seeded and diced; 14 ounce(s) kidney beans, canned - drained and rinsed; 1/2 cup(s) grated carrot; 1/4 cup(s) red onion, diced; 2 clove(s) garlic, minced; 1/2 small hot chile pepper, minced (jalapeño works); 1 ounce(s) lemon juice; 2 ounce(s) olive oil; - salt, to taste; 1 small head iceberg lettuce, torn

(1 RATING)

9 Pinches 1 Photo

Carolyn Haas

Whitewater, WI

Updated on Jul 15, 2017

I found this on a video of Ethiopian foods, not spoken in English. They say a picture is worth 1000 words, so I watched the pictures several times and this is the result!

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 4-6 serving(s)

Ingredients

1 cup cucumber, peeled and diced
1 cup tomato, seeded and diced
14 ounces kidney beans, canned - drained and rinsed
1/2 cup grated carrot
1/4 cup red onion, diced
2 cloves garlic, minced
1/2 small hot chile pepper, minced (jalapeño works)
1 ounce lemon juice
2 ounces olive oil
- salt, to taste
1 small head iceberg lettuce, torn

How To Make ethiopian bean salad

Step 1

Put all vegetables in a salad bowl.

Step 2

Pour lemon juice and oil over ingredients and stir to mix. Add salt to taste.
Step 3

Line each plate with torn lettuce leaves and add a generous scoop of the salad.
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