Two-Bean Salad with Vinaigrette
1 14-ounce can garbanzo beans (chickpeas), rinsed, drained
1 14-ounce can black beans, rinsed, drained
1/3 cup finely chopped red onion
1/4 cup chopped cilantro
2 garlic cloves, finely chopped
1 tomato, seeded and diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper
Add red wine vinegar, salt and pepper to a small bowl. In a slow, steady stream, whisk in olive oil. Set aside.
Combine beans, onion, cilantro, garlic and tomato in medium bowl. Toss to blend well. Stir in dressing. Season salad to taste with salt and pepper. Serve at room temperature.
This can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.
Note: Very tasty, simple salad for a picnic or bbq!
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