Balela Salad (Middle Eastern Bean Salad)
This Balela Salad is a vibrant mix of beans and fresh veggies, perfect as a side or light meal!
Servings: 4 servings
Ingredients
- 1 can black beans 15 oz., rinsed well and drained
- 1 can garbanzo beans 15 oz., rinsed well and drained
- 1 cup chopped green onion or less, to taste
- 2 cups chopped fresh tomato (about 6 small tomatoes)
- 1 cup finely chopped fresh parsley
Instructions
- Start by rinsing the black beans and garbanzo beans under cold water in a colander. Drain them well to remove any excess liquid. While the beans are draining, chop your green onions, tomatoes, and parsley. Aim for a fine chop on the parsley for better distribution throughout the salad.
- In a large mixing bowl, add the drained black beans and garbanzo beans. Next, add the chopped green onions, tomatoes, and parsley.
- Gently toss the ingredients together until everything is well combined. Season the salad with salt and pepper to taste. You can also add a drizzle of olive oil or a squeeze of lemon juice for added flavor, although the classic version of Balela Salad is often enjoyed without these additions.
- You can serve the salad immediately, or for the best flavor, let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. When ready to serve, give it a gentle stir and adjust the seasoning if needed.
Equipment
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Measuring cups
- Serving spoon
Notes
- Store in an airtight container for up to 3-4 days.
- For meal prep, store ingredients separately to prevent sogginess.
- Experiment with different beans or veggies for variety.
