Rated 5.0 stars by 1 users
Salad
Italian
2 servings
1 hour 10 minutes
0 minutes
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.
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