Recipe details
Lunch
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Bean Balls with Salad
45min
4 servings
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These flavorful and nutritious bean balls are a delightful vegetarian alternative to traditional meatballs. Made with a combination of black beans, breadcrumbs, and aromatic herbs, these bean balls are crispy on the outside and tender on the inside. Serve them over a fresh and vibrant mixed green salad for a satisfying and wholesome meal that's perfect for lunch or a light dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Finely chop the parsley leaves. Mince the garlic cloves. Finely chop the red onion. Slice the cucumber. Cut the cherry tomatoes in half.
Rinse and drain the black beans
Rinse the canned black beans under cold running water. Drain the black beans and pat them dry with a paper towel.
Mash the black beans
In a large bowl, mash the drained black beans with a fork or potato masher until they form a chunky paste.
Add remaining bean ball ingredients
Add the breadcrumbs, egg, chopped parsley, minced garlic, chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed black beans. Mix well until all the ingredients are evenly combined.
Form the bean balls
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using wet hands, shape the bean mixture into 12 equal-sized balls, about 1 1/2 inches in diameter. Place the bean balls on the prepared baking sheet.
Bake the bean balls
Brush the bean balls with 1 tablespoon of olive oil. Bake for 20-25 minutes, or until firm and lightly golden on the outside.
Prepare the salad dressing
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, juice of the lemon, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Assemble the salad
In a large bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle the salad dressing over the vegetables and toss gently to coat evenly.
Serve the bean balls with salad
Divide the dressed salad among four plates. Top each salad with three warm bean balls. Serve immediately.
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