Title: Two Bean Salad with Balsamic Vinaigrette
Categories: Salad Legume
Yield: 4 Servings

14	oz	Can garbanzo beans; rinsed and drained
14	oz	Can 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. )

Posted to MM-Recipes Digest V4 #6 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Bon Appetit Magazine April 1996

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