Two Bean Salad With Balsamic Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Legumes, Salads- | 4 | Servings |
INGREDIENTS
| 1 | 14 oz garbanzo beans | |
| rinsed and drained | ||
| 1 | 14 oz black beans rinsed | |
| and drained | ||
| 2/3 | c | Chopped red onion |
| 1/4 | c | Chopped fresh parsley |
| 3 | T | Olive oil |
| 2 | T | 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 <lss@coconet.com> on Aug 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 0mg
Sodium: 458.2mg
Potassium: 578.4mg
Carbohydrates: 31.5g
Fiber: 11.4g
Sugar: <1g
Protein: 12.2g