Ethiopian Bean Salad Recipes

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BEST BEAN SALAD

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13



Best Bean Salad image

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

ETHIOPIAN BEAN SALAD

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!

Provided by Carolyn Haas

Categories     Other Salads

Time 10m

Number Of Ingredients 11



Ethiopian Bean Salad image

Steps:

  • 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.

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

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot

Provided by Rie McClenny

Categories     Dinner

Time 15m

Yield 6 servings

Number Of Ingredients 28



Siga Tibs And Ethiopian Salad Recipe by Tasty image

Steps:

  • Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
  • Add the lettuce and toss again.
  • Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
  • Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
  • Serve the salad and siga tibs with injera bread and your desired accompaniments.
  • Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams

1 tablespoon garlic, grated
1 tablespoon lemon juice
1 cup diced tomato
2 tablespoons red onion, finely chopped
2 tablespoons jalapeño, finely chopped
kosher salt, to taste
2 tablespoons olive oil
black pepper, to taste
kosher salt, to taste
4 cups iceberg lettuce, shredded
2 lb ribeye steak, cubed
3 tablespoons red onion, finely chopped
2 tablespoons clarified butter, Ethiopian butter
2 tablespoons jalapeño, finely chopped
pita bread, or Injera
¼ cup Suf fitfit, pureed sunflower seeds
timatim fitfit, pureed tomatoes
green lentil, azifa
1 beet
shiro, orange split peas
¼ cup alicha kik, yellow split peas
misir wot, red lentils
¼ cup gomen, collard greens
tikil goman, cabbage and carrots
shimbra asa, chickpea paste
¼ cup atkilt, potatoes, green beans, carrots, and onions
tofu tib
¼ cup doro wot, stewed chicken

BEAN SALAD

A spicy bean salad that can also be used as a topping for tostadas.

Provided by HEATHERANNE23

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11



Bean Salad image

Steps:

  • Pour beans into a colander, and rinse under running water.
  • In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 42.7 g, Fat 3.6 g, Fiber 12.7 g, Protein 11.9 g, SaturatedFat 0.5 g, Sodium 754.7 mg, Sugar 2.3 g

1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

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20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD

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Category Recipe Roundup
  • Injera. Injera is a sourdough flatbread that’s part food, part eating utensil. Served with almost any main, injera is traditionally used as a spoon to scoop up meat and veggies.
  • Beef Tibs. You’ll need a well-stocked spice cabinet for this piquant beef. Beef sirloin is diced and pan-fried in an aromatic spice paste, made with cardamom, fenugreek, and clove.
  • Ethiopian Shiro Wat. Wat is the Ethiopian term for any kind of stew or soup. Wats come in all different varieties, from meaty to vegetarian, and can be enjoyed any time of day.
  • Misir Wat (Ethiopian Spiced Red Lentils) Nobody does lentils like Ethiopia. An inexpensive staple, they’re widely used in many African countries where they’re cooked with vibrant spices and fresh veggies.
  • Kik Alicha (Split Pea Stew) Made with just six ingredients, this recipe is a great choice for mid-week meals. It’s best enjoyed on a frosty night when you need something quick, healthy, and comforting.
  • Berbere. If you’re making Ethiopian food a regular in your recipe rotation, you’ll need a lot of berbere. This traditional spice mix is one of the all-time classics of Ethiopian cuisine.
  • Gomen (Ethiopian Collard Greens) Quick and tasty, this Ethiopian side is sure to become a family favorite. Even the kids will enjoy this vibrant blend of lightly spiced, leafy greens.
  • Atakilt Wat. Atakilt wat is a vegetable-based side dish that’s perfect for big brunches or vegetarian dinners. It’s a filling mix of potatoes, carrots, and cabbage, slow-cooked in butter and spices.
  • Chechebsa. Hard to pronounce but easy to eat, chechebsa is a classic breakfast food in Ethiopia. Also known as kita fir fir, it starts with a basic batter that’s then pan-fried until crispy.
  • Doro Wat. This spicy chicken stew isn’t just ridiculously tasty, and it’s also Paleo – meaning it’s gluten and grain-free. This recipe proves that comfort food doesn’t have to involve carbs.
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