Cannellini Bean Salad
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Ingredients
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 celery ribs with leaves, sliced
- 3/4 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 1/2 cup minced fresh parsley
- 1/4 cup chopped green onions
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
