 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
|
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 or white kidney 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 |
Directions:
1. In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 7 servings.
|
|