One thing I love most about summer is salads. We typically have taco night about once a week. Instead of traditional tacos, I like to create recipes that can give me a vegetarian option from time to time.

I found this recipe via the Mayo Clinic website. They not only have some great recipes but share information about the nutrition in each dish. I thought this one sounded just perfect for taco night. It’s great in a taco shell, as a side dish or over greens.

Dietitian’s tip: Garbanzos — also known as chickpeas — and black beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels. They are a perfect ingredient for this taco salad.

Taco Salad with Garbonzo & Black Beans

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) garbanzos, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

One medium red onion, diced

6 lettuce leaves

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.

Nutritional Analysis (per serving) Calories 270 Cholesterol 0 mg Protein 10 g Sodium 285 mg Carbohydrate 33 g Fiber 7 g Total fat 11 g Potassium 453 mg Saturated fat 2 g Calcium 60 mg Monounsaturated fat 7 g Do you enjoy bean salads? What are your favorites?

Sharing is caring!