Two bean salad with balsamic vinaigrette

Yield: 4 Servings

Measure 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 \N Cloves garlic; finely chopped

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

Similar recipes