Balela, Middle Eastern Bean Salad

piatto di insalata/salad bowl

It was rainy, windy, and gross here last night. Tornado warnings everywhere. As the wind blew and I watched the news, my thoughts wandered to food...like always. ha! ha! Dinner tonight? Lunch tomorrow? hmmm....what to do, what to do....

I am back to work, and while I am not 100%, I am functioning...finally! Since I haven't eaten much the last several days, its important to me that I bring decent lunches to work to help me get through the days. I loved my salad prepared for yesterday, a spinach, goat cheese, and pomegranate seed salad with balsamic vinaigrette. It was so good, I ate it all which left me nothing for today. Never fear...the pantry is here! A can of garbanzo beans here, a can of black beans there...some herbs, spices, and we have Balela, Middle Eastern bean salad. Quick, simple, and good for you. Home run, if you ask me.

Balela
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.

1 (15-ounce) can garbanzo beans, rinsed and drained
½ (15-ounce) can black beans, rinsed and drained 2 tomatoes, seeded and chopped*
2/3 cup chopped onion
¼ teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ cup chopped parsley
½ teaspoon salt
Coarsely ground black pepper

Combine all ingredients; mix well. Let stand 15 to 30 minutes before serving. Serves 4

*I used a small can of diced tomatoes, drained.

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