Balela Salad (or Dip) Recipe
Balela Salad is perfect for a gluten-free, vegetarian, or vegan side, salad or dip option to serve to Game Day guests! You can also add feta cheese!
Ingredients
- 2 15 oz cans garbanzo beans, rinsed and drained
- 1 15 oz cans black beans, rinsed and drained
- ½ cup chopped onion, about half a small one
- 1 jalapeno, finely chopped (optional)
- ½ cup sun dried tomatoes, best if use the ones in oil in a jar
- 1 pint grape tomatoes, cut in half
- ⅓ cup fresh dill, chopped
- ⅓ cup fresh basil, chopped (or mint)
- ⅓ cup fresh Italian parsley, flat leaf, chopped
Make the dressing:
- ¼ cup lemon juice
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, pressed
- 3 Tbsp. apple cider vinegar
- Salt and black pepper to taste
- Feta cheese, optional
Instructions
- In a medium bowl, mix together the garbanzo beans, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
- Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
- Drizzle the dressing over the salad mixture; lightly stir.
- Refrigerate salad several hours or overnight to meld flavors.
- Optional to add feta cheese.
Notes
Reposted from April 2018.
Nutrition Facts
Calories: 119kcal, Carbohydrates: 8g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 14mg, Potassium: 442mg, Fiber: 2g, Sugar: 5g, Vitamin A: 987IU, Vitamin C: 22mg, Calcium: 28mg, Iron: 1mg