Three Bean Salad
Servings 6
Ingredients
- 1 15.5 oz can dark red kidney beans - drained and rinsed
- 1 15.5 oz can cannelloni beans - drained and rinsed
- 2 cups blanched green bean - cut into bite size pieces
- ½ cup red onion - diced
- ½ cup celery - cleaned and diced
- 2 tablespoons fresh parsley - chopped
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon - juiced
- 1 teaspoon kosher salt
- ¾ teaspoon fresh cracked pepper
Instructions
- In a measuring cup, mix together oil, vinegar, lemon juice, salt and pepper. Set aside.
- In a medium size bowl, add red beans, cannelloni beans, green beans, onion and celery. Pour dressing over beans and veggies. Sprinkle on parsley. Toss to coat. Can be stored in refrigerator until ready to serve. Is best enjoyed at room temperature.