Title: Two Bean Salad with Balsamic Vinaigrette
Categories: Salads-, Legumes
Yield: 4 Servings

1 cn (14 oz) garbanzo beans;
-rinsed and drained
1 cn (14 oz) 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.)

Recipe by: Bon Appetit Magazine April 1996 Posted to JEWISH-FOOD digest
V97 #233 by Linda Shapiro on Aug 18, 1997