Saturday, August 13, 2011

Black Bean Salad for Iftar

It's been almost one week since we returned to Sarajevo and I haven't had the opportunity to go grocery shopping yet. The list of the things that's running out or already has is waiting restlessly on the refrigerator. Well, it was another rush hour before Iftar yesterday and I didn't have many choices. I quickly found a jar of black beans and soon we enjoyed a great salad. Here goes the super easy recipe. I just used what's on hand. 


  • 1 1/2 cup of freshly cooked black beans
  • 1 onion, chopped
  • 2 medium tomatoes, chopped 
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove crushed garlic
  • 1/4 cup fresh chopped parsley
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt, pepper and oregano to taste

In a large bowl, combine the beans, onions, tomatoes, parsley, garlic, lemon juice and olive oil. Add sugar, salt, oregano and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lemon juice.) Chill before serving.

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