Middle Eastern Bean Salad With Parsley and Lemon (Balela)

Ingredients

  • 4 tablespoons
  • chopped
  • finely chopped
  • ½ teaspoon
  • ½ teaspoon
  • 1 (15 ounce) can
  • 1 (15 ounce) can
  • + 35 more ingredients
    • 3 tablespoons
    • 1 (15 ounce) can
    • 1 ½ cups
    • chopped
    • 1 cup
    • 1 (15 ounce) can
    • extra virgin olive oil
    • salt
    • salt
    • garbanzo beans, rinsed well and drained
    • fresh ground black pepper
    • extra virgin olive oil
    • 4 tablespoons
    • garlic
    • finely minced
    • fresh parsley
    • finely chopped
    • 1 cup
    • fresh parsley
    • 1 cup
    • chopped tomatoes
    • 1 ½ cups
    • chopped tomatoes
    • green onion
    • green onion
    • 1 cup
    • garbanzo beans, rinsed well and drained
    • black beans, rinsed well and drained
    • black beans, rinsed well and drained
    • ½ teaspoon
    • lemon juice
    • fresh squeezed
    • 3 tablespoons
    • lemon juice
    • fresh squeezed

1 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. 2 While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend. 3 Mix the salad ingredients toget...

View full recipe at SpringPad

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