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.
To serve, put 1 lettuce leaf on each plate. Divide the salad among the individual plates and garnish with chopped celery. Serve immediately.
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
Originally Submitted
12/1/2007
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