VERY BEST ITALIAN BEAN SALAD

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice the red onion and add to a large mixing bowl.
  • Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
  • Dice 1 or 2 ribs of celery and add it to the bowl.
  • With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley).
  • Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Taste to adjust an seasonings. It might need a little more salt according to your taste.
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