Garbanzo/Black Bean Salad
We made this on August 9, 2014, using list of ingredients from one we bought pre-prepared from Trader Joe’s. We liked how it turned out so thought we’d write it down. Amounts are approximate. If we’d had fresh herbs (cilantro and parsley) we’d have used those. Of course, it’s great left over.
Servings 4
Ingredients
- 1 can garbanzo beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped (or equivalent mixture of red, yellow, orange)
- 1/4 large red onion, finely chopped
- 3 scallions, including green parts, finely chopped
- 1 T dried cilantro
- 1 T dried parsley
- 1/2 tsp salt
- 3 T olive oil (or use up to 6 T if you want it richer)
- 2 T wine vinegar
- chopped tomatoes (optional)
- chopped artichoke hearts (rinse if they are oily and you want to keep WW points down) (optional)
- boiled eggs, quartered (optional)
Instructions
- Mix the non-optional ingredients together in large bowl.
- Chill, if you have time.
- If you are adding the optional ingredients, add them to the individual salads at serving time. (Salad will keep better that way.)
Variations (we haven’t tried these yet, but intend to):
- Use fresh herbs (in much larger amounts than the dried herbs).
- Squeeze in some lemon or lime juice.
- Experiments with different types and ratios of vinegar and oil.
Notes
WW Points Per Serving: 3