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Recipe: Bean salad with balsamic vinaigrette

Medically reviewed on July 31, 2017

Serves 6

Dietitian 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.


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.

Nutritional Analysis (per serving)

Serving SizeAbout 1/2 cup
Carbohydrate25 g
Cholesterol0 mg
Fiber6 g
Protein7 g
Sodium170 mg
Monounsaturated Fat7 g
Saturated Fat1 g
Total Fat10 g

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