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