Balela Salad


  • 2 15 ounce cans Bush’s garbanzo beans, rinsed and drained
  • 2 15 ounce cans Bush’s black beans, rinsed and drained
  • 1/2 cup chopped onion about half a small one
  • 1 jalapeno finely chopped (optional)
  • 1/2 cup sun dried tomatoes best if use the ones in oil in a jar
  • 1 pint grape tomatoes cut in half
  • 1/3 cup fresh dill chopped
  • 1/3 cup fresh basil chopped (or mint)
  • 1/3 cup fresh Italian parsley flat leaf, chopped
  • 1/4 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic pressed
  • 3 Tbsp. apple cider vinegar
  • Salt and black pepper to taste
  • Feta cheese optional


  1. In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
  2. Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
  3. Drizzle the dressing over the salad mixture; lightly stir.
  4. Refrigerate salad several hours or overnight to meld flavors.
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