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Ingredients
2-3 cups Italian or flat-leaf parsley, leaves only
1 can garbanzo or white cannellini beans, well-rinsed, then chilled
1/4 cup sliced black olives or chopped kalamatas
1/2 small red onion, sliced very thin
1/4 cup tablespoons balsamic vinaigrette
Directions
Toss all the ingredients in a large bowl; serve at once. If you haven’t got quite enough Italian parsley, add chopped romaine hearts as needed.
