Middle Eastern Bean Salad - cooking recipe

Ingredients

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)

Preparation

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.