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.
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.