Bean salad with balsamic vinaigrette
This bean salad uses black beans and garbanzo beans to provide fiber and protein.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Spoon
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 2 tablespoons balsamic vinegar
- 1/3 cup fresh parsley, chopped
- 4 garlic cloves, finely chopped
- Ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1 can (15 ounces) low-sodium garbanzo beans, rinsed and drained
- 1 can (15 ounces) low-sodium black beans, rinsed and drained
- 1 medium red onion, diced
- 6 lettuce leaves
- 1/2 cup celery, finely chopped
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