Tuscan beans with tomatoes and oregano

Dine outside on a warm summer evening with this cool and satisfying salad

Serves 4

Ingredients 1 can (15 ½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed 2 cups cherry tomatoes, rinsed and halved 1 tablespoon olive oil 1 teaspoon balsamic vinegar 2 tablespoons fresh oregano, minced (or 1 teaspoon dried) ⅛ teaspoon ground black pepper ½ teaspoon salt-free seasoning blend 4 whole inner leaves of romaine lettuce, rinsed and dried

Nutritional analysis per serving Serving size: 1 ¼ cups salad Calories: 265 Total fat 10 g   Saturated fat 1 g Cholesterol 0 mg Sodium 116 mg Total carbohydrate 35 g Dietary fiber 10 g Protein 12 g Potassium 731 mg

Directions

In a large salad bowl, combine beans and tomatoes.

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.

Pour the dressing over the beans and tomatoes, and 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.

Tip: Serve with a fresh green salad and crusty bread to soak up the delicious dressing.

Source: National Heart, Lung, and Blood Institute.