This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking.
Ingredients
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and chopped
2/3 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped parsley
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1. Combine all ingredients; mix well. Let stand 15 to 30 minutes before serving. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
Per serving: 270 calories 13g fat, 0mg chol.,10g prot., 29g carbs., 9g fiber, 660mg sodium.
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I made this recipe one day on a whim, and have absolutely craved it ever since!
Great on a lettuce lined wheat pita pocket!
I usually add the whole can of black beans.
bayounger
7/27/08 9:33 PM
Try using 1/4 cup fresh parsley with 1/4 cup cilantro and substituting 1/2 the Lemon Juice with Lime juice. I made this for a lunch we had at work. I initially made it according to recipe for myself the day before, but used less (1/4 - 1/2 cup) fresh parsley. I changed the recipe alittle when I ran out of ingredients and alot of people asked for the recipe.
KSmerb
8/27/08 11:56 AM
Oops! I also misread the recipe and used the whole can of Black beans as another person has noted doing.
KSmerb
8/27/08 12:01 PM
Great, Add fresh dill or Celantro for a little change of taste.
richardmiley
11/28/08 2:41 PM
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