International
Tuscan Beans With Tomatoes and Oregano
dine outside on a warm summer evening with this cool and satisfying salad
Chickpeas · Tomato · Olive oil · Balsamic Vinegar
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
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 tsp dried)
- 1/8 tsp ground black pepper
- ½ tsp salt-free seasoning blend
- 4 whole inner leaves of romaine lettuce, rinsed and dried
Make it
Method
- 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.
- 6
Tip: Serve with a fresh green salad and crusty bread to soak up the delicious dressing.
- 7
Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
