Middle Eastern Bean Salad With Parsley and Lemon (Balela)

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Salad Ingredients

• 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

• Dressing Ingredients

• 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

Directions

1. 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.
2. While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
3. Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
4. Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
5. Whisk dressing ingredients and gently add dressing to bean mixture.
6. Add salt and pepper.