115.5 oz candark red kidney beans - drained and rinsed
115.5 oz cancannelloni beans - drained and rinsed
2cupsblanched green bean - cut into bite size pieces
1/2cupred onion - diced
1/2cupcelery - cleaned and diced
2tablespoonsfresh parsley - chopped
1/4cup red wine vinegar
1lemon - juiced
3/4teaspoonfresh cracked pepper
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.