Tuscan Beans With Tomatoes and Oregano
Servings
4 Servings
Ingredients
- 1 can 15½ oz low-sodium chickpeas (or garbanzo beans), drained and rinsed
- 2 C cherry tomatoes rinsed and halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 Tbsp fresh oregano minced (or 1 teaspoon dried)
- ? tsp ground black pepper
- ½ tsp salt-free seasoning blend
- 4 whole inner leaves of romaine lettuce rinsed and dried
Instructions
Preparation
- 1 In a large salad bowl, combine beans and tomatoes. 2 In a small bowl, combine olive oil, vinegar, oregano, pepper, and salt-free seasoning blend. Using a wire whisk, beat the ingredients until they blend into one thick sauce at the point where the oil and vinegar no longer separate. 3 Pour the dressing over the beans and tomatoes, and mix gently to coat. 4 Line four salad bowls with one romaine lettuce leaf each. 5 Top each leaf with one-fourth of the bean mixture, and serve.
- Source: NHLBI