Middle Eastern Style Black Bean Salad Recipes

MIDDLE EASTERN BALELA SALAD

Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!

Provided by fredswife2

Categories Salad Beans Black Bean Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Middle Eastern Balela Salad image

Steps:

Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 38.6 g, Fat 8.2 g, Fiber 11.9 g, Protein 11.1 g, SaturatedFat 1.2 g, Sodium 665.5 mg, Sugar 2.6 g

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 ripe tomatoes, diced
½ red onion, diced
½ cup chopped fresh flat-leaf (Italian) parsley
¼ cup chopped fresh mint
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black pepper to taste

BALELA SALAD

This is a Middle Eastern-style bean salad that is full of flavor.

Provided by sister5design

Categories Salad Beans Black Bean Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 12

Balela Salad image

Steps:

In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes.
Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 29.8 g, Fat 6.4 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 499.2 mg, Sugar 0.6 g

Ingredients

2 (15 ounce) cans garbanzo beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
½ cup (packed) chopped fresh mint
½ cup (packed) chopped fresh parsley
½ cup chopped onion
1 pint grape tomatoes, halved
1 jalapeno pepper, finely chopped
1 clove garlic, minced
¼ cup olive oil
3 tablespoons lemon juice
5 tablespoons apple cider vinegar
salt and ground black pepper to taste

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Middle Eastern Bean and Roasted Vegetable Salad image

Steps:

Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

Ingredients

1 can (15 ounces) each of chick peas and small red kidney beans
2 cups couscous
2 1/2 cups salted boiling water
2 tablespoons "tahini" paste
1 clove garlic, minced
1 teaspoon each of ground cumin and ground coriander
1/2 cup plain nonfat yogurt
1/2 cup packed parsley leaves
1 tablespoons olive oil
1 teaspoon grated lemon zest and 2 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup walnuts, toasted and chopped
Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice
Storebought grilled or roasted vegetables to taste, roughly chopped
1/2 cup roasted peppers, cut into a fine julienne

MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)

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.

Provided by Dona England

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

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
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