Balela salad

Side dish tonight, October 27, 2015
Just a refreshing salad, great for any kind of meat, poultry of fish dish.
10 servings
  • 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
1) 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.

Nutritional notes:
Calories per serving 206
Carbs per serving 29.8

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