| |
| INGREDIENTS |
| For the vinaigrette: |
| 2 tbsp. |
balsamic vinegar |
| ⅓ cup |
fresh parsley, chopped |
| 4 |
garlic cloves, finely chopped |
| |
ground black pepper, to taste |
| 2 tbsp. |
olive oil |
| For the salad: |
| 1 can |
(15 oz.) garbanzos, rinsed and drained |
| 1 can |
(15 oz.) black beans, rinsed and drained |
| 1 |
medium red onion, diced |
| 6 |
lettuce leaves |
| ½ cup |
celery, finely chopped |
|
|
|
| RECIPE |
-
Whisk together the balsamic vinegar, parsley, garlic and pepper.
-
While whisking, slowly add the olive oil. Set aside.
-
In a large bowl, combine the beans and onion.
-
Pour the vinaigrette over the mixture and toss gently to mix well and coat evenly.
-
Cover and refrigerate until served.
-
Serve on lettuce, if desired or as a side sprinkled with celery.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
½ cup
NUMBER OF SERVINGS:
12
|
|
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| NUTRITION FACTS |
| |
| Calories |
90 |
|
| Total Fat |
3 g |
|
| Sodium |
0 mg |
|
| Total Carbohydrates |
14 g |
|
| Fiber |
3 g |
|
| Protein |
4 g |
|
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|
