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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 234 | ||
| Calories from Fat 71 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 8% | |
| Potassium 387mg | 11% | |
| Total Carbohydrate 32.6g | 10% | |
| Dietary Fiber 9.0g | 35% | |
| Sugars 0.6g | ||
| Protein 9.4g | 18% | |
Two-Bean Salad
By: Lennie
Jan 22, 2002
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
SERVES 6
Ingredients
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 (14 ounce) can black beans, rinsed and drained
- 1/2 cup diced red onion
- 1/4 cup chopped flat leaf parsley
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
- 3 cloves garlic, finely chopped or minced
Directions
1
Combine all ingredients in a bowl; stir to blend well.2
Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.3
Taste before putting on table and add salt and pepper to taste, if you wish.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Black Beans
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: bobo3039
On Apr 23, 2006
This is one of my favorite bean salads and I've made it often over the years. I use 2/3 c of red onion, but otherwise the recipe I've saved is the same as this one.
From: mermaidmagic
On Aug 31, 2004
I love bean dishes and have been craving a friend of mine's chick pea salad. I know her ingredients, but not measurements. Well, this is her dish! I made it without using the black beans because that is how she does it, but next time I am adding them in to try it. This is a simple, healthy, light side dish that has a wonderful flavor to it. And it's even better the next day, after marinating for 24 hrs. Thanks for posting this recipe, it's a keeper.
From: mianbao
On Sep 18, 2004
Lovely flavorful bean salad with the fresh taste of parsley. I did increase the parsley (because I love it), and left out the onion this time (was out), but found this salad to be very enjoyable. I used balsamic vinegar, and followed the recipe in all other respects. Thank you very much for sharing this with us.
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