A two bean salad with a light dressing. I don't have a lot of time, so this quick and easy salad has become one of my staples. I like to make it on Sunday night and then pack a serving into my lunch every day. One serving is equal to one half cup.

Ingredients

439	grams Garbanzo Beans (1 can)
432	grams Kidney Beans (1 can)
2	tbsp balsamic vinegar
1	tbsp olive oil
1	tbsp mustard
2	cloves garlic, minced

Directions

1. Drain and rinse well one can each of kidney beans and garbanzo beans.
   
   
2. In a separate, lidded container, mix the remaining ingredients. Cover with lid and shake well.
   
   
3. Pour dressing over beans. Eat immediately or refrigerate to allow the beans to marinate.
   
   

Categories

Beans, Salads, Side Dish, American, No Cook, Quick, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber

Bad points High in sodium High in sugar