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Balela Recipe

Photography: Mark Boughton, Food Styling: Teresa Blackburn

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beans , rinsed , balela , garbanzo , tomatoes

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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Here are some of the current comments about this recipe. To read more or post your own comments, visit our message boards.

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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