Middle Eastern Bean Salad with Parsley and Lemon (Balela)
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 can (15 oz.) black beans, rinsed well and drained1 can (15 oz.) garbanzo beans, rinsed well and drained1 cup chopped green onion (or less)1 1/2 cup chopped fresh tomato (about 6 small tomatoes)1 cup finely chopped fresh parsleyDressing Ingredients:3 T fresh-squeezed lemon juice1/2 tsp. garlic puree (or use finely minced fresh garlic)4 T extra-virgin olive oil1/2 tsp. saltfresh ground black pepper to taste
One at a time, empty canned beans into a colander placed in the sink, rinse well with cold water until no more foam appears, then let beans drain well. (I sometimes blot them dry with a paper towel if they still seem wet.) Put well-drained beans into a plastic bowl.
While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before serving, then season with more salt and fresh ground black pepper to taste.
Serving Size: Makes 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUZMASSON.
While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before serving, then season with more salt and fresh ground black pepper to taste.
Serving Size: Makes 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUZMASSON.
Nutritional Info Amount Per Serving
- Calories: 1,659.1
- Total Fat: 63.0 g
- Cholesterol: 0.0 mg
- Sodium: 2,664.9 mg
- Total Carbs: 226.0 g
- Dietary Fiber: 59.2 g
- Protein: 60.5 g
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