By Mayo Clinic Staff

Dietitian's tip:

Garbanzos — also known as chickpeas — and black beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels.

Number of servings

Serves 6


    For the vinaigrette

  1. 2 tablespoons balsamic vinegar

  2. 1/3 cup fresh parsley, chopped

  3. 4 garlic cloves, finely chopped

  4. Ground black pepper, to taste

  5. 1/4 cup extra-virgin olive oil
  6. 1 can (15 ounces) garbanzos, rinsed and drained

  7. 1 can (15 ounces) black beans, rinsed and drained

  8. 1 medium red onion, diced

  9. 6 lettuce leaves

  10. 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.

Nutritional analysis per serving

Serving size: About 1/2 cup

  • Total carbohydrate 25 g
  • Dietary fiber 6 g
  • Sodium 170 mg
  • Saturated fat 1 g
  • Total fat 10 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 7 g
  • Monounsaturated fat 7 g
  • Calories 218
  • Added sugars 0 g
July 31, 2012