I was looking for a nice salad to go with barbecued chicken breasts for a light dinner and put together this colorful dish.
Mix together cooked garbanzo and kidney beans, grape tomatoes and green onion.
Chop 1/4 of a red onion and add that to the mix.
I had some wonderful fresh parsley and thyme from my herb garden. There is just something about fresh herbs that make a dish come alive!
Mix olive oil, vinegar and salt and pepper to taste.
Add the oil mixture to the salad. This can be made ahead and refrigerated to let the flavors marry. Add an avocado that you cubed right before you serve it.
Since there are just two of us at home this salad lasted for a couple of days as is and on the third day I added it to a spring lettuce mix and it was wonderful!
6 servings
1 2/3 cups cooked red kidney beans
1 2/3 cups cooked garbanzo beans
12 grape tomatoes, halved
1 avocado cubed
1/4 red onion chopped
2 green onions
1 clove garlic, minced
1/4 cup minced fresh parsley
1 sprig fresh thyme use just the leaves
4 Tbsp. olive oil
2 Tbsp. white balsamic vinegar (or whatever vinegar you prefer) salt and pepper to taste
Note: Fresh parsley and thyme are available in the produce section of your grocery store.
Calories per serving 230, calories from fat 95, total fat 10.8 g, saturated fat 1.7g, cholesterol 0, sodium 90 mg, total carbohydrates 28.3g, dietary fiber 8.5 g and protein 7.3g
You can substitute canned beans, however dried beans are more economical and have less sodium if you have to watch your salt intake.
Enjoy!
