Hi Don two bean salad

[Guest guest]

Your recipe sounds wonderful. There's nothing like balsamic

vinegar. I sprinkle it on fruit too.

 

Donna

 

, " donhensley1952 "

<don.hensley wrote:

>

> 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

>

> -----

>