Bean salad with balsamic vinaigrette

Date Updated: 08/30/2018

Serving Info

Serves 6

Dietician Tip

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

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.

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