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Middle Eastern Bean Salad With Parsley and Lemon (Balela)

Middle Eastern Bean Salad With Parsley and Lemon (Balela) Recipe

I got this recipe from kalynskitchenblogspot.com A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly.
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Cook Time 30 mins
Course Appetizer
Cuisine Middle Eastern
Calories 375.6 kcal

Ingredients
  

Salad Ingredients

  • 1 (15 ounce) can black beans, rinsed well and drained
  • 1 (15 ounce) can garbanzo beans, rinsed well and drained
  • 1 cup chopped green onion
  • 1 1/2 cups chopped tomatoes
  • 1 cup finely chopped fresh parsley

Dressing Ingredients

  • 3 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon garlic puree or 1/2 teaspoon finely minced garlic
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • fresh ground black pepper

Instructions
 

  • Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
  • While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
  • Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
  • Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
  • Whisk dressing ingredients and gently add dressing to bean mixture.
  • Add salt and pepper.

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Nutrition

Serving: 316gCalories: 375.6kcalCarbohydrates: 48.7gProtein: 13.6gFat: 15.4gSaturated Fat: 2.2gSodium: 625.5mgFiber: 13.4gSugar: 2.8g
Keyword < 30 Mins, Beans, Inexpensive
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