Bean salad with balsamic vinaigrette

Ingredients

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

For the salad:

6. 1 can (15 ounces) low-sodium garbanzo beans, rinsed and drained
7. 1 can (15 ounces) low-sodium black beans, rinsed and drained
8. 1 medium red onion, diced
9. 6 lettuce leaves
10. 1/2 cup celery, finely chopped

Directions

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.