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VEGETABLE & OTHER SALADS:
Two-Bean Salad with
Balsamic Vinaigrette
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Two Bean
Salad with Balsamic Vinaigrette |
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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 |
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Modified from Bon Appetit |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"A
fun summer salad with really ripe melon and nectarines. Delicious,
tangy taste!"
-San Diego, CA
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