Name: Two-Bean Salad with Balsamic Vinaigrette
Yield: 4 main-course servings
Ingredients: 1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained; 1 14- to 16-ounce can black beans, rinsed, drained; 2/3 cup chopped red onion; 1/4 cup chopped fresh parsley; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar or red wine vinegar; 3 garlic cloves, finely chopped

Recipe information

Yield
4 main-course servings

Ingredients

1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

1 14- to 16-ounce can black beans, rinsed, drained

2/3 cup chopped red onion

1/4 cup chopped fresh parsley

3 tablespoons olive oil

2 tablespoons balsamic vinegar or red wine vinegar

3 garlic cloves, finely chopped

Preparation

Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)