Middle Eastern Style Black Bean Salad Recipes

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MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

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.

BALELA SALAD



Balela Salad image

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

2 (15 ounce) cans garbanzo beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
½ cup (packed) chopped fresh mint
½ cup (packed) chopped fresh parsley
½ cup chopped onion
1 pint grape tomatoes, halved
1 jalapeno pepper, finely chopped
1 clove garlic, minced
¼ cup olive oil
3 tablespoons lemon juice
5 tablespoons apple cider vinegar
salt and ground black pepper to taste

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 STYLE BLACK BEAN SALAD



Middle Eastern Style Black Bean Salad image

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

3 1/2 cups cooked drained black beans (approx. 1 cup dried)
1/2 cup finely diced red onion
1 large tomatoes, seeded and diced
1 small green pepper, seeded and diced
1 medium cucumber, seeded and diced
1/2 cup chopped parsley
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup lemon juice
1 teaspoon cumin
1/4 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 cup olive oil

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 BEAN AND ROASTED VEGETABLE SALAD



Middle Eastern Bean and Roasted Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 can (15 ounces) each of chick peas and small red kidney beans
2 cups couscous
2 1/2 cups salted boiling water
2 tablespoons "tahini" paste
1 clove garlic, minced
1 teaspoon each of ground cumin and ground coriander
1/2 cup plain nonfat yogurt
1/2 cup packed parsley leaves
1 tablespoons olive oil
1 teaspoon grated lemon zest and 2 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup walnuts, toasted and chopped
Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice
Storebought grilled or roasted vegetables to taste, roughly chopped
1/2 cup roasted peppers, cut into a fine julienne

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.

MIDDLE EASTERN BALELA SALAD



Middle Eastern Balela Salad image

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

1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 ripe tomatoes, diced
½ red onion, diced
½ cup chopped fresh flat-leaf (Italian) parsley
¼ cup chopped fresh mint
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black pepper to taste

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

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