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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 3 |
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A great Mediterrean-inspired bean salad. Beans can be cooked over the stove as well, I used the microwave for convenience. Also, fresh parsley can be used. I'm not sure of the actual can size, but I made a guess. :) Ingredients:
1 (14 1/2 ounce) can white kidney beans |
1 teaspoon olive oil |
1 tablespoon parsley, chopped |
1/3 cup mushroom, chopped (optional) |
1/3 cup tomato, chopped (optional) |
1/2 cup red bell pepper, chopped (optional) |
Directions:
1. Rinse and drain kidney beans, add to a 1 QT bowl that is 1/4 way full with water. Cook in microwave for 2 minutes.
2. Drain beans, drizzle with olive oil. Add parsley and any optional ingredients. Enjoy!
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