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Bean Salad with Torpedo Onion
By Melissa's Corporate Chefs

Bean Salad with Torpedo Onion

15 ounces Melissa's Steamed Kidney Beans can variety rinsed and drained
15 ounces Cannellini can variety rinsed and drained
1/2 pound Green Beans cooked
1/2 Torpedo Onions finely chopped
1/2 large Red Bell Pepper diced
1/4 cup White Wine Vinegar
1 clove Organic Garlic finely minced
1 tablespoon Italian Parsley finely chopped
1/2 cup Olive Oil

Mix together beans, Melissa's Torpedo Onion and bell pepper. Set aside.

In a small bowl whisk together vinegar, garlic and parsley. Slowly whisk in olive oil. Pour over bean mixture and carefully toss.

Chill for 1 hour before serving.