Middle Eastern Bean Salad

  • Yield 4 servings

This Middle Eastern bean salad (Balela) is best served at room temperature but keeps well in the refrigerator for easy snacking.

Middle Eastern Bean Salad


1 (15-ounce) can garbanzo beans, rinsed and drained
1 (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
Freshly ground black pepper


  1. Combine all ingredients; mix well. Let stand 15 to 30 minutes before serving.

Recipe by Anne E. Stewart


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