Two-Bean Salad Recipe #17792
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
by Lennie
10 min | 10 min prep
SERVES 6
- 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
- Combine all ingredients in a bowl; stir to blend well.
- Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
- Taste before putting on table and add salt and pepper to taste, if you wish.
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5 stars