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Bean Salad with Balsamic Vinaigrette Recipe

   
 

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     Bean Salad with Balsamic Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6

Ingredients
For the vinaigrette
2 tablespoons balsamic vinegar
1/3 cup fresh parsley, chopped
4 garlic cloves, finely chopped
Ground black pepper, to taste
1/4 cup extra-virgin olive oil
For The Salad
1 can (15 ounces) garbanzos, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
 
1 medium red onion, diced
6 lettuce leaves
1/2 cup celery, finely chopped

Instructions
To make the vinaigrette, in a small bowl, 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.
To serve, put 1 lettuce leaf on each plate. Divide the salad among the individual plates and garnish with chopped celery. Serve immediately.
Nutritional Analysis (per serving) Calories 270 Cholesterol 0 mg Protein 10 g Sodium 285 mg Carbohydrate 33 g Fiber 7 g Total fat 11 g Potassium 453 mg Saturated fat 2 g Calcium 60 mg Monounsaturated fat 7 g


Originally Submitted
12/1/2007





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