One thing I love most about summer is salads. We typically have a taco night about once a week. Instead of traditional tacos, I like to create recipes that can give me a vegetarian option from time to time.

I found this recipe via the Mayo Clinic website. They not only have some great recipes, but share information about the nutrition in each dish. I thought this one sounded just perfect for taco night. It’s great in a taco shell, as a side dish or over greens.

Dietitian’s tip: Garbanzos — also known as chickpeas — and black beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels. They are a perfect ingredient for this taco salad.

Taco Salad with Garbonzo & Black Beans

Ingredients

• 2 tablespoons balsamic vinegar
• 1/3 cup fresh parsley, chopped
• 4 garlic cloves, finely chopped
• Ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 can (15 ounces) garbanzos, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• One medium red onion, diced
• 6 lettuce leaves
• 1/2 cup celery, finely chopped

Directions

To make the vinaigrette, in a small bowl, whisk together the balsamic vinegar, parsley, garlic and pepper. While whisking, slowly add the olive oil. Set aside.

In a large bowl, combine the beans and onion. Pour the vinaigrette over the mixture and toss gently to mix well and coat evenly. Cover and refrigerate until served.