Middle Eastern Style Black Bean Salad Recipes

BALELA SALAD

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.

MIDDLE EASTERN BALELA SALAD

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.

MIDDLE EASTERN STYLE BLACK BEAN SALAD

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.

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD

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.