Two Bean Salad with Balsamic Vinaigrette

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Two- Bean Salad w/ Balsamic Vinaigrette

Great salad with a delicious, tangy taste...

Yield: 6 servings

Prep Time: 15 minutes + standing time


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)

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  • TRACEY wrote:

    I’ve made a version of this twice, both times it was fabulous and lasted three meals with different accompaniments. I used three beans, adding a tin of lentils and increasing the amount of dressing. I left the onion out as I find it a bit strong and the cucumber as I didn’t have any! The second time I used black eyed beans instead of black beans. Even with those changes it was still fabulous!! I found it absorbs the dressing between servings so I added a bit more! Very versatile and I’m going to add it to my favourites! thank you for sharing.

    • Lori Lange wrote:

      You’re welcome- glad you enjoyed!

  • tim wrote:

    how long does this last in the fridge?

    • Lori Lange wrote:

      Should be fine for several days…