Vegan Middle Eastern Bean Salad with Parsley and Lemon
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Category
Breakfast
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Cusine
Middle Eastern
What do you need?
How to make?
Ingredients
1 can black beans, rinsed well and drained
1 can garbanzo beans, rinsed well and drained
1 cup chopped green onion
1 1/2 cup chopped fresh tomato
1 cup finely chopped fresh parsley
3 T fresh-squeezed lemon juice
1/2 tsp. garlic puree
4 T extra-virgin olive oil
1/2 tsp. salt
fresh ground black pepper to taste
Directions
One at a time, empty canned beans into a colander placed in the sink, rinse well with cold water until no more foam appears, then let beans drain well. Put well-drained beans into a plastic bowl. While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before servings, then season with more salt and fresh ground black pepper to taste. Despite the fact that tomatoes shouldn’t be refrigerated, this was actually very tasty even after being in the fridge for a few days. If you know you won’t eat it all right away, you could mix together everything but tomatoes and add them each time you eat some.