Ingredients
- 1 can black beans
- 1 can chickpeas
- Parsley, salt, pepper
- Chopped cherry or grape tomatoes (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Directions
- Drain the beans and put into bowl
- Mix olive oil, parsley, salt, pepper and balsamic vinegar together
- Pour over the mixed beans
- Add chopped red onion and tomatoes on top and mix well
Mary-Beth says: “This side lives practically eternally in my refrigerator, due to its simplicity, not to mention its ability to increase the nutritional value of any lunch salad.”
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