TUSCAN BEAN SALAD
2 Cups Cooked, Drained Garbanzo Beans
2 Cups Cherry Tomatoes. Rinsed and Cut In Half
1 Tablespoon Olive Oil
1 Teaspoon Balsamic Vinegar
2 Tablespoons Fresh Minced Oregano (or 1 Teaspoon Dried)
1/8 Teaspoon Ground Black Pepper
½ Teaspoon Italian Seasoning
Alfalfa Sprouts or Romaine Lettuce
In a large salad bowl, combine beans and tomatoes.
In a small bowl, combine olive oil, vinegar, oregano,
pepper, and Italian seasoning.
Beat the ingredients until the oil and vinegar no longer separate, and the mixture is well-blended and thick.
Pour the dressing over the beans and tomatoes, and
mix gently to coat.
Line salad bowls with Alfalfa Sprouts, or Romaine Lettuce. Top with bean mixture, and serve.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
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