Ingredients

The following ingredients have 8 Servings
  • 2 x 15 oz cans low sodium white navy, cannellini beans or black eyed peas (rinsed & drained)
  • 1 large red bell pepper (diced)
  • 3 celery stalks (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup parsley (finely chopped)
  • 4 tbsp olive oil (extra virgin)
  • 5 tbsp white, red wine or apple cider vinegar (or lemon juice)
  • 1 garlic clove (grated)
  • 1 tsp dried herbs like rosemary, basil, oregano
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Instruction

  • In a small bowl, add olive oil, vinegar, garlic, dried herbs, salt, pepper and whisk with a fork. Set aside.
  • In a large bowl, add white beans, bell pepper, celery, red onion and parsley. Pour vinaigrette on top and stir gently.
  • Serve immediately but best if you refrigerate salad for about an hour to let flavors marry each other and salad become cold.