Bean Salad With Balsamic Vinaigrette

This summer salad is delicious and these beans (chickpeas and black beans) are a great source of soluble fiber that can help control blood cholesterol and blood sugar levels.

(Make 6 serves)

Amount Per Serving: 270 Calories, 10 g. Protein, 33 g. Carbohydrates, 7 g. Dietary Fiber, 11 g. Fat, 2 g. Saturated Fat, 0 mg. Cholesterol, 285 mg. Sodium, 453 mg. Potassium, 60 mg. Calcium

Ingredients:

• 2 Tbsp. of balsamic vinegar
• 1/3 cup of chopped fresh parsley
• 4 chopped garlic cloves
• Ground black pepper, to taste
• 1/4 cup of extra-virgin olive oil
• 1 can (15 oz.) of chickpeas, rinsed and drained
• 1 can (15 oz.) of black beans, rinsed and drained
• 1 red onion, small diced
• 6 lettuce leaves
• 1/2 cup of chopped celery

Preparation:

• To make vinaigrette, whisk together balsamic vinegar, parsley, garlic and pepper in small-size bowl. While whisking, slowly add oil. Set aside.
• Combine chickpeas, black beans and onion in large-size bowl. Pour vinaigrette over 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 salad among individual plates and garnish with chopped celery. Serve immediately.

Source : MayoClinic

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