• Serves
    6
  • 206
    Calories

Dietician's Tip: Beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels.

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) low-sodium garbanzo beans, rinsed and drained
  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 1 medium red onion, diced
  • 6 lettuce leaves
  • 1/2 cup celery, finely chopped

Directions

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

Serving size: About 1 cup

  • Calories 206
  • Cholesterol 0 mg
  • Monounsaturated fat 7 g
  • Saturated fat 1 g
  • Sodium 174 mg
  • Total carbohydrate 22 g
  • Dietary fiber 8 g
  • Protein 7 g
  • Serving size About 1 cup
  • Total fat 10 g
  • Fats and oils 1
  • Nuts, seeds and dry beans 1
  • Vegetables 1
  • Fats 1
  • Protein and dairy 1
  • Vegetables 1
  • Fats 1
  • Meat and meat substitutes 1
  • Nonstarchy vegetables 1
  • Starches 1
Last Updated: 08-30-2018
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