Issue link: https://read.uberflip.com/i/1145989
83 deliciously healthy dinners tuscan beans with tomatoes and oregano Prep time: 15 minutes Cook time: 0 minutes dine outside on a warm summer evening with this cool and satisfying salad 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 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. Tip: Serve with a fresh green salad and crusty bread to soak up the delicious dressing. 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. yield: 4 servings serving size: 1¼ C salad each serving provides: calories 265 total fat 10 g saturated fat 1 g cholesterol 0 mg sodium 116 mg total fiber 10 g protein 12 g carbohydrates 35 g potassium 731 mg main dishes vegetarian