Best 3 Ethiopian Bean Salad Recipes

In the vibrant culinary landscape of Ethiopia, there exists a delightful dish that captivates the senses with its unique blend of flavors and textures - Ethiopian Bean Salad. This enticing salad is a symphony of tender beans, crisp vegetables, and aromatic herbs, all harmoniously united in a zesty dressing. With its vibrant colors and refreshing taste, Ethiopian Bean Salad is a true celebration of the country's rich culinary heritage.

Our curated collection of recipes offers a tantalizing journey through the diverse culinary traditions of Ethiopia. From the classic Shiro Wot, featuring creamy chickpea stew brimming with aromatic spices, to the tantalizing Misir Wot, a vibrant lentil dish bursting with flavors, our recipes showcase the culinary artistry of this captivating cuisine. And for those who crave a taste of Ethiopia's diverse vegetarian offerings, our Lentil Sambusas and Spicy Misir Wot provide a delightful exploration of plant-based Ethiopian delights.

Let's cook with our recipes!

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Fossolia (Ethiopian-Style Green Beans) image

Like many Ethiopian dishes, this green bean side dish recipe has endless variations depending on who's cooking it. Green beans are always the star, most often along with carrots and rosemary, though it can also be served with potatoes or cabbage.

Provided by Fetlework Tefferi

Categories Healthy Vegan Vegetable Side Dish Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 pound green beans, trimmed and halved
1 medium tomato
4 tablespoons extra-virgin olive oil, divided
1 cup sliced yellow onion
⅓ cup minced fresh ginger
2 ½ tablespoons minced fresh garlic
2 tablespoons water, plus more as needed
1 sprig fresh rosemary
1 teaspoon 1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme
½ teaspoon sea salt
¼ teaspoon ground cumin

Steps:

Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 16.4 g, Fat 14.5 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 152.9 mg, Sugar 6 g

ETHIOPIAN BEAN SALAD

Ethiopian Bean Salad image

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

Ingredients

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

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.

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Siga Tibs And Ethiopian Salad Recipe by Tasty image

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

Ingredients

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

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

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have berbere spice, you can make your own by combining 1 tablespoon each of paprika, cayenne pepper, cumin, coriander, cardamom, and fenugreek.
Feel free to adjust the amount of spice to your liking. If you like it hot, add more cayenne pepper. If you prefer a milder flavor, use less.
This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

This Ethiopian bean salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, this salad is sure to become a favorite.