MIDDLE EASTERN FRESH FAVA BEAN SALAD
Middle Eastern Fresh Fava Bean Salad
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 13
Steps:
- Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
- In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
- In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers. Makes 6 servings.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Cholesterol 8 mg, Protein 9 g, SaturatedFat 2 g, Sodium 578 mg, Fat 9 g, UnsaturatedFat 0 g
MIDDLE EASTERN STYLE BLACK BEAN SALAD
Very good for a nice lunch. I like to make the day before and have it the next day, so all the flavors have "melded" together. Cook time includes chill time.
Provided by basia1
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all salad ingredients together, place to the side while making the dressing.
- To make dressing, mix lemon juice with cumin, salt and pepper.
- Beat in olive oil.
- Fold into reserved salad.
- Chill several hours to enhance flavor.
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
- In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
- Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
- On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.
BALELA SALAD
This is a Middle Eastern-style bean salad that is full of flavor.
Provided by sister5design
Categories Salad Beans Black Bean Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes.
- Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 29.8 g, Fat 6.4 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 499.2 mg, Sugar 0.6 g
MIDDLE EASTERN BALELA SALAD
Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!
Provided by fredswife2
Categories Salad Beans Black Bean Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
- Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 38.6 g, Fat 8.2 g, Fiber 11.9 g, Protein 11.1 g, SaturatedFat 1.2 g, Sodium 665.5 mg, Sugar 2.6 g
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.
Provided by Dona England
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
- Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
- Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
- Whisk dressing ingredients and gently add dressing to bean mixture.
- Add salt and pepper.
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