Two-Bean Salad with Balsamic Vinaigrette

By KEGMD

Ingredients

• 1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
• 1 14- to 16-ounce can black beans, rinsed, drained
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar or red wine vinegar
• 3 garlic cloves, finely chopped

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.)

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