For the vinaigrette
2 tablespoons balsamic vinegar
1/3 cup fresh parsley, chopped
4 garlic cloves, finely chopped
Ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 can (15 ounces) garbanzos, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium red onion, diced
6 lettuce leaves
1/2 cup celery, finely chopped
To make the vinaigrette, in a small bowl, whisk together the balsamic vinegar, parsley, garlic and pepper. While whisking, slowly add the olive oil. Set aside.
In a large bowl, combine the beans and onion. Pour the vinaigrette over the mixture and toss gently to mix well and coat evenly. Cover and refrigerate until served.
To serve, put 1 lettuce leaf on each plate. Divide the salad among the individual plates and garnish with chopped celery. Serve immediately.
Basics
High fiber = at least 5 g of fiber per serving
Dietitian's tip:
Garbanzos — also known as chickpeas — and black beans are an excellent source of
soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels.
Serves 6
Nutritional Analysis
(per serving)
Calories
270
Cholesterol
0 mg
Protein
10 g
Sodium
285 mg
Carbohydrate
33 g
Fiber
7 g
Total fat
11 g
Potassium
453 mg
Saturated fat
2 g
Calcium
60 mg
Monounsaturated fat
7 g