Bean Salad Recipe

I don't know about you, but I get seriously sick of eating lettuce and regular salads. I don't know what it is, but they just get boring and unsatisfying. I've taken to making salads that don't include lettuce so I still eat well, but I can avoid the lettuce boredom. Here's something I made this week that was inspired by a restaurant called Nepenthe in California. I've made something like this before, but I ate at Nepenthe recently and had their version, so I was feeling inspired.

Bean Salad

1 can chickpeas, drained

1 can black beans, drained

1 yellow pepper

1 red onion

2 T chopped fresh parsley

1/2 cup white wine vinegar

1/2 cup olive oil

3 T sugar

salt and pepper to taste

I put this into myfooddiary.com and it gave this for nutrition information if you consider the full recipe to be 8 servings. In the future, I may use a lite Italian dressing or even reduce the sugar or oil. This was pretty similar to a recipe I saw for the Nepenthe bean salad, so I decided to try it with the sugar.

Nutrition Facts Homemade Bean Salad Serving Size: 1 serving Amount Per Serving Calories 273 Total Fat 14.5g Saturated Fat 1.9g Trans Fat 0g Cholesterol 0mg Sodium 383mg Carbohydrate 30.3g Dietary Fiber 5.8g Sugars 5.9g Protein 6.6g Vitamin A 8% Vitamin C 86% Calcium 5% Iron 11%