| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Salads-, Legumes | 4 | Servings |
INGREDIENTS
| 1 | cn | (14 oz) garbanzo beans; rinsed and drained |
| 1 | cn | (14 oz) black beans; rinsed and drained |
| 2/3 | c | Chopped red onion |
| 1/4 | c | Chopped fresh parsley |
| 3 | tb | Olive oil |
| 2 | tb | Balsamic vinegar; or red wine vinegar |
| 3 | Cloves garlic; finely chopped |
INSTRUCTIONS
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Recipe by: Bon Appetit Magazine April 1996 Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <[email protected]> on Aug 18, 1997
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