Salad
2 servings
1 hour 10 minutes
0 minutes
Melissa's Corporate Chefs
15 ounces 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 Onion 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, 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.
