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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is a recipe I tried to replicate from a salad I bought for lunch one day and fell in love with. It's not exactly the same, but pretty close, so I hope you enjoy this one. Ingredients:
1 (19 ounce) can red kidney beans, rinsed and drained |
1 (19 ounce) can white kidney beans, rinsed and drained |
1 (19 ounce) can black beans, rinsed and drained |
1 (19 ounce) can romano beans, rinsed and drained |
1 (19 ounce) can chickpeas, rinsed and drained |
1 large red onion, chopped thinly |
1 cup parsley, chopped |
1/3 cup canola oil |
1/2 cup vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Mix beans, onion and parsley together in a large mixing bowl.
2. In a separate bowl mix together oil, vinegar, salt and pepper. Add to bean mixture and mix.
3. Refrigerate until ready to serve. Enjoy!
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