Ethiopian Bean Salad

Carolyn Haas


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!


★★★★★ 1 vote

10 Min
No-Cook or Other


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

How to Make Ethiopian Bean Salad


  1. Put all vegetables in a salad bowl.
  2. Pour lemon juice and oil over ingredients and stir to mix. Add salt to taste.
  3. Line each plate with torn lettuce leaves and add a generous scoop of the salad.

Printable Recipe Card

About Ethiopian Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Ethiopian

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