Two Bean Salad with Balsamic Vinaigrette

Yield: 6 servings

Prep Time: 15 minutes + standing time

Two- Bean Salad w/ Balsamic Vinaigrette

Great salad with a delicious, tangy taste...


1 (15 ounce) can garbanzo beans (chickpeas), rinsed & drained well
1 (15 ounce) can black beans, rinsed & drained well
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
salt & pepper to taste


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.


*Make ahead: Up to one day in advance.

Nutritional Information- Per Serving (salad divided into 6 equal portions):
Calories 201, Calories from Fat 49, Total Fat 5.6g, Sat Fat .75g, Cholesterol 0mg, Sodium 487g, Potassium 388mg, Carbohydrates 30.5g, Dietary Fiber 8.5g, Sugar .25g, Net Carbs 22g, Protein 8.25g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5.5

Source: (Adapted from Bon Appetit)

2 Responses to “Two Bean Salad with Balsamic Vinaigrette”

  1. postedJan 22, 2012 7:47 PM

    how long does this last in the fridge?

    • postedJan 23, 2012 6:33 AM

      Should be fine for several days…

Leave a Comment