Middle Eastern Bean Salad with Parsley and Lemon (Balela)

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Middle Eastern Bean Salad with Parsley and Lemon (Balela)

3 of 5 (2)

Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Middle Eastern Bean Salad with Parsley and Lemon (Balela) calories by ingredient

Minutes to Prepare: 20

Number of Servings: 1

Ingredients

1 can (15 oz.) black beans, rinsed well and drained

1 can (15 oz.) garbanzo beans, rinsed well and drained

1 cup chopped green onion (or less)

1 1/2 cup chopped fresh tomato (about 6 small tomatoes)

1 cup finely chopped fresh parsley

Dressing Ingredients:

3 T fresh-squeezed lemon juice

1/2 tsp. garlic puree (or use finely minced fresh garlic)

4 T extra-virgin olive oil

1/2 tsp. salt

fresh ground black pepper to taste

Tips

You can add a dash of balsamic vinegar and some chopped mint also.

Directions

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.