Ingredients
2 cans (15 ounces each) cannellini beans, rinsed and drained3 celery ribs with leaves, sliced3/4 cup chopped red onion1/2 cup chopped sweet red pepper1/2 cup minced fresh parsley1/4 cup chopped green onions2 tablespoons olive oil2 tablespoons balsamic vinegar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
