Bean Salad with Torpedo Onion
By Melissa's Corporate Chefs

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.