EAT RIGHT

Bean Salad with Balsamic Vinegrette Dressing

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

• 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.

Serves 6

Each serving contains:
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

Each serving counts as 2 protein, 1 fat, 1 vegetable