Best Middle Eastern Bean Salad Recipes

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MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)



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

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

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

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.

MIDDLE EASTERN BEAN SALAD



Middle Eastern Bean Salad image

I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers.

Provided by gubby420

Categories     Salad     Beans

Time 15m

Yield 6

Number Of Ingredients 10

¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 ½ teaspoons minced garlic, or to taste
sea salt to taste
freshly ground black pepper to taste
1 bunch flat-leaf parsley, chopped
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup minced red onion, or to taste
1 pinch ground sumac, or to taste

Steps:

  • Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 21.9 g, Fat 10.2 g, Fiber 5.8 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 299 mg, Sugar 1.5 g

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD



Middle Eastern Bean and Roasted Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

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

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.

MIDDLE EASTERN STYLE BLACK BEAN SALAD



Middle Eastern Style Black Bean Salad image

Very good for a nice lunch. I like to make the day before and have it the next day, so all the flavors have "melded" together. Cook time includes chill time.

Provided by basia1

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 cups cooked drained black beans (approx. 1 cup dried)
1/2 cup finely diced red onion
1 large tomatoes, seeded and diced
1 small green pepper, seeded and diced
1 medium cucumber, seeded and diced
1/2 cup chopped parsley
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup lemon juice
1 teaspoon cumin
1/4 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix all salad ingredients together, place to the side while making the dressing.
  • To make dressing, mix lemon juice with cumin, salt and pepper.
  • Beat in olive oil.
  • Fold into reserved salad.
  • Chill several hours to enhance flavor.

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