VERY BEST ITALIAN BEAN SALAD

Submitted by Barbara M.

"Many bean salads call for adding sugar to them, but I personally don't like the sweet taste it gives to the salad. This Italian Bean Salad is fresh and delicious! It's great to take to a potluck, picnic or BBQ because it travels well. Every time I make it, there's never any left and people want the recipe. I hope you enjoy it as much as we do..:)"

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 1⁄2 large red onion
• 1⁄2 large English cucumber, peeled
• 2 celery ribs, diced
• 1 1⁄2 cups chopped loose Italian parsley
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can cut green beans, drained and rinsed
• 1⁄3 cup olive oil
• 1⁄3 cup red wine, and balsamic vinegars (mix equal parts of both vinegars together to get a total amount of one third cup)
• 1 teaspoon dried oregano or 1 teaspoon dried Italian spices
• 1 teaspoon season salt
• 1⁄2 teaspoon black pepper

directions

1. Thinly slice the red onion and add to a large mixing bowl.
2. Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
3. Dice 1 or 2 ribs of celery and add it to the bowl.
4. 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).
5. Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
6. 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.
7. Pour the dressing over the salad and mix well until evenly distributed.
8. Taste to adjust an seasonings. It might need a little more salt according to your taste.