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Lunch
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Bean Balls with Salad

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45min

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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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1
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.

2
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.

3
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.

4
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.

5
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.

6
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.

7
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.

8
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.

9
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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