Cannellini Bean Salad

By dashy_65

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

Details

Servings 7
Adapted from tasteofhome.com

Preparation

Step 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.

3/4 cup is 145 cal, 4g fat, 440mg sodium, 21g carb, 6g fiber, 5g protein