Two bean salad with balsamic vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14 oz) garbanzo beans; rinsed and drained |
| 1 | can | (14 oz) black beans; rinsed and drained |
| ⅔ | cup | Chopped red onion |
| ¼ | cup | Chopped fresh parsley |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar; or red wine vinegar |
| 3 | Cloves garlic; finely chopped | |
Directions
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.) Recipe by: Bon Appetit Magazine April 1996 Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997
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