be_ixf;ym_202109 d_20; ct_50
Health Information Library Recipes Bean salad with balsamic vinaigrette

Bean salad with balsamic vinaigrette

Nutrition Facts

Serving Size About 1 cup
Calories 206

Amount Per Serving
Monounsaturated fat 7 g
Saturated fat 1 g
Total fat 10 g
Sodium 174 mg
Cholesterol 0 mg
Dietary fiber 8 g
Protein 7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This bean salad uses black beans and garbanzo beans to provide fiber and protein.

Ingredients

(Serves 6)

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

Directions

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.

Last Updated: August 30th, 2018