Recipe by Barb G.
This recipe comes from "Express Lane Diabetic Cooking". Let set several hours or overnight to blend flavors.
- 1 cup cannellini beans, rinsed and drained
- 1 cup navy beans, rinsed and drained
- 1⁄2 cup minced green onion
- 1⁄2 cup minced Italian parsley
- 1⁄4 cup minced celery
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- fresh ground pepper, to taste