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
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