Vegan Middle Eastern Bean Salad with Parsley and Lemon

Ingredients

• 1 can black beans, rinsed well and drained
• 1 can garbanzo beans, rinsed well and drained
• 1 cup chopped green onion, or less
• 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

1. Pour each can of beans separately into a colander set in the sink, and rinse with cold water until the foamy residue is gone. Leave the beans to drain thoroughly; if they still look damp, you can pat them with a paper towel.
2. Transfer the drained beans to a plastic bowl. As the beans finish draining, chop the green onions, tomatoes, and parsley, then add them to the bowl.
3. In a separate bowl, whisk the dressing ingredients together.
4. Pour the dressing over the bean mixture and fold everything together gently, mixing only until the salad is evenly coated.
5. Set the salad aside at room temperature for at least 30 minutes before serving, then taste and add more salt and fresh ground black pepper if needed. If you have lots of time, you can drain the beans, make the dressing, stir about half the dressing into the beans, and let them marinate for a few hours before adding the remaining ingredients.
6. Even though tomatoes are not usually happiest in the refrigerator, this salad still holds up well after a few days chilled. If you do not plan to eat it all right away, mix everything except the tomatoes, then add tomatoes to each portion when you are ready to eat.