Garbanzo and Sun-Dried Tomato Salad

1/4       cup red wine vinegar
2          tablespoons olive oil
1          clove garlic, minced or pressed
3          cups cooked* or 2 cans (15 oz. each) garbanzo beans, drained
1/4       cup finely diced red onion
1/4       cup diced oil-packed sun-dried tomatoes
2          tablespoons finely chopped parsley
1/2       teaspoon salt

*1 cup dry makes 3 cups cooked.
In a medium bowl, combine vinegar, oil and garlic. Stir in garbanzos, onion, sun-dried tomatoes, parsley and salt. Marinate at room temperature 1 hour or overnight in the refrigerator. Serve at room temperature. Makes about 3-1/4 cups. Serves 6.

Nutritional Information per Serving:
Calories 189, Protein 8 g, Carbohydrates 25 g, Fat 7 g, Calories from fat 35%, Cholesterol 0 g, Fiber 5 g, Folate 145 mcg, Sodium 213 mg