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Bean Salad on Crispy Lettuce Leafs

Vinaigrette Dressing

2 Tablespoons balsamic vinegar
4 cloves garlic, finely chopped
1/3 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
Whisk together and set aside.

Bean Combo

Combine in a large bowl:
1 15-ounce can black beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 4-ounce jar pimientos, drained
1 medium red onion, diced
1/2 cup celery diced

Pour vinaigrette dressing over bean combo. Gently toss until well coated. Cover and refrigerate until ready to serve.

Lettuce Bed

6 large Romaine lettuce leafs - give an ice water bath*.
Place one leaf on each salad plate.

* Fill a large bowl with cool tap water. Place lettuce leafs in water. Place ~ 20 ice cubes in bowl. Swish lettuce in cold water to bathe the leaves. Roll leaves in a clean dish towel to blot the water. The lettuce will be crisp and fresh tasting.

Enjoy the colorful presentation!
Linda

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