Right now, hundreds of thousands of people across the globe are feasting on beans. Beans dressed in spices and salsas. Beans nestled in a pita. Beans hunkered down inside of a burrito. Beans strutting their stuff on top of a glistening green salad. Why? You might wonder. I’ll tell ya: beans, next to fruits and veggies, are one of the best things you can eat for health and longevity. They really don’t get the credit they deserve. Beans are a top notch source of protein, they offer a healthy dose of iron, and they taste ahhhmazing. Blue Zones coined beans the “World’s #1 Longevity Food”, for a long list of reasons, including: their affordability and accessibility, along with their antioxidant properties. This Balela Salad is just one of the myriad ways you can serve up your daily dose of beans. It’s perfect to prepare for the week (I suggest making a double batch) and it’s also a nice change from the usual refried or baked. Feast on, my friends, and thrive.
vegan, gluten-free, dairy-free
Recipe by Jentry Lee
Juice from 1 lemon
1 clove garlic
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/2 tsp. salt, or to taste
1 1/2 cup (1, 15 oz. can) chickpeas
1 1/2 cup (1, 15 oz. can) black beans
1/2 yellow onion, finely chipped
1 cup cherry/grape tomatoes, sliced into quarters
1/3 cup fresh flat leaf parsley, finely chopped
1/4 cup fresh mint, finely chopped
In a high speed blender or food processor, combine lemon juice, jalapeño, garlic, olive oil, apple cider vinegar, and salt. Blend until mixture is smooth (about 1 minute).
In a large mixing bowl, combine remaining ingredients.
Stir in jalapeño dressing, toss and adjust seasoning to taste.
Keep chilled until ready to serve.
Enjoy with hummus, pita, on a green salad, with your favorite chips, or straight from the spoon.
This is meant to be a spicy bean salad with sharpness from the apple cider vinegar and lemon juice. If you’re looking to mellow it out a bit, add a touch of maple syrup and/or reduce the amount of jalapeño.