Bean salad with balsamic vinaigretteServes 6
Medically reviewed on Aug 30, 2018
Beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels.
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
For the salad:
- 1 can (15 ounces) low-sodium garbanzo beans, rinsed and drained
- 1 can (15 ounces) low-sodium 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.
Nutritional analysis per serving
|Serving Size||About 1 cup|
|Monounsaturated Fat||7 g|
|Saturated Fat||1 g|
|Total Fat||10 g|