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Dietitian's 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.
Serves 6
Ingredients
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
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.
Nutritional Analysis
(per serving)| Calories | 270 | Cholesterol | 0 mg |
| Protein | 10 g | Sodium | 285 mg |
| Carbohydrate | 33 g | Fiber | 7 g |
| Total fat | 11 g | Potassium | 453 mg |
| Saturated fat | 2 g | Calcium | 60 mg |
| Monounsaturated fat | 7 g |
