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Bean salad

Recipe Information

Servings 6
Preparation Time 10 Minutes
Total Time 10 Minutes
Difficulty Easy
Main Ingredient Garbanzo Beans; Black Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Salad
Cuisine Greek; Mediterranean; Mexican; Spanish
Diet Diabetes Meal Plan; Low Calorie; Low Fat; Gluten Free; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; High Protein; High Fiber; Vegetarian; Vegan

Ingredients

  • 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 

  • 1 can (15 ounces) garbanzo beans, 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

 

Directions

  • To make the vinaigrette, whisk together balsamic vinegar, parsley, garlic and pepper in a small bowl, slowly adding olive oil. Set aside.

  • Mix beans and onion in a large bowl. Coat evenly with vinaigrette and toss. Cover and refrigerate until served.

  • When serving, divide the salad among individual plates on lettuce leaves and garnish with celery.

 

Nutrition (per serving)

  • Calories: 270 cal

  • Total fat: 11g

  • Saturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 285mg

  • Potassium: 453mg

  • Carbohydrate: 33g

  • Fiber: 7g

  • Protein: 10g

  • Calcium: 60mg

  • Monounsaturated fat: 7g