Tuscan Beans with Tomatoes and Oregano
This salad offers 265 calories and 10 grams of fat per serving.
One serving is equal to 1 1/4 cup. This recipe serves 4.
Ingredients:
- 1 can low-sodium chickpeas, drained and rinsed
- 2 cup cherry tomatoes, rinsed and halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 tbsp fresh oregano, minced
- 1/8 tsp ground black pepper
- 1/2 tsp salt-free seasoning blend
- 4 whole inner leaves of romaine lettuce
Preparation:
In a large salad bowl, combine beans and tomatoes.
In a small bowl, combine olive oil, vinegar, oregano, pepper and a salt free seasoning blend. Using a wire whisk, beat the ingredients until blended into one thick sauce at the point where the oil and vinegar no longer separate. Pour the dressing over the beans and tomatoes. Mix gently to coat.
Line four salad bowls with one romaine lettuce leaf each. Top each leaf with one-fourth of the bean mixture and serve.
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Source: healthyeating.nhlbi.nih.gov