Sunday, January 9, 2011

Recipe: Balela

Serves 4

This Middle Eastern bean-based salad is simple to make and is so
delicious that it disappears quickly. I refuse to buy hot-house
tomatoes, so I swapped them out for reconstituted sundried tomatoes instead; a can of diced tomatoes would also work in a pinch. Can't find sumac at your local grocery? Try Colonel De Gourmet Herbs & Spices at Findlay Market.


1 (15 oz) can garbanzo beans
1 (15 oz) can black beans
2 Roma tomatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1/3 Cup fresh parsley, chopped
2 Tbs fresh mint, chopped
3 Tbs olive oil
2 Tbs fresh lemon juice
1 tsp sumac
1/2 tsp salt


1. Drain and rinse beans; add to a large mixing bowl.

2. Add tomatoes, onions and garlic.

3. Gently combine remaining ingredients and chill at least 30 minutes
before serving.


For printable recipe, click here.

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