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Two-Bean Salad with Balsamic Vinaigrette

4.2

(42)

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

  1. 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.)

TagsSaladChickpeaBean and LegumeVegetableBlack BeanRed OnionOnionRoot VegetableParsleyHerbs & SpicesMainDinnerNut FreeGluten FreeDairy FreeVeganVegetarianWeeknight MealsMake AheadEasyNo-CookBon Appétit
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