two bean salad

[Guest guest]

Hi,

 

Just joined today... Our son's fiance is vegetarian and I like to

try to have something special for her when they visit. This recipe

has been a hit with most of the rest of the family also. I double

everything.

 

I use non-iodized sea salt and fresh ground pepper when I season it.

Everyone has preferred it chilled instead of room temp. Also, it's

so darned good that I usually use Newman's Own Balsamic

Vinaigrette rather than make my own dressing.

 

---------- Recipe via Meal-Master v8.05

 

Title: Two Bean Salad with Balsamic Vinaigrette

Categories: Salads-, Legumes

Yield: 4 Servings

 

1 cn (14 oz) garbanzo beans;

-rinsed and drained

1 cn (14 oz) black beans; rinsed

-and drained

2/3 c Chopped red onion

1/4 c Chopped fresh parsley

3 tb Olive oil

2 tb Balsamic vinegar; or red

-wine vinegar

3 Cloves garlic; finely

-chopped

 

Combine all ingredients in medium bowl. Toss to blend well. Season

salad to

taste with salt and pepper. (Can be prepared 1 day ahead. Cover and

refrigerate. Let stand at room temperature 30 minutes before serving.)

 

Recipe by: Bon Appetit Magazine April 1996 Posted to JEWISH-FOOD digest

V97 #233 by Linda Shapiro <lss on Aug 18, 1997

 

-----