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A summer favorite...
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15 ounce |
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can garbanzo
beans (chickpeas), rinsed and drained well |
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15 ounce |
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can black
beans, rinsed and drained well |
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2/3 cup |
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chopped red
onion |
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¼ cup |
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chopped
fresh parsley |
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2 Tbs |
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olive oil |
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2 Tbs |
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balsamic
vinegar (or red wine vinegar) |
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3 cloves |
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garlic,
finely chopped |
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½ medium |
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cucumber,
chopped |
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salt and
pepper to taste |
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Combine all
ingredients in medium bowl. Toss to blend well. Season
salad to taste with salt and pepper. Cover and
refrigerate. Let stand at room temperature for 30
minutes before serving. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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200.61 |
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Calories From Fat (25%) |
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49.32 |
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% Daily Value |
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Total Fat
5.60g |
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9% |
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Saturated Fat 0.75g |
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4% |
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Cholesterol
0.00mg |
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0% |
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Sodium
486.79mg |
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20% |
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Potassium
388.43mg |
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11% |
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Carbohydrates
30.49g |
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10% |
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Dietary Fiber 8.52g |
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34% |
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Sugar 0.27g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.96g |
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Protein
8.23g |
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16% |
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WW Points 4 |
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Cooking Tips |
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*Make ahead: Up to one day
in advance. |
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Recipe Source |
| Modified
from Bon Appetit |