1 can (15 oz) black beans, rinsed and drained
1 can (15 oz.) white beans, rinsed and drained
1/4-1/2 c. chopped red onion
1/2 c. chopped red pepper (opt)
1/2 c. chopped cucumber (opt)
1/4 c. finely chopped parsley
2 T. balsamic vinegar
1/4 c. olive oil
dash salt
ground pepper (to taste)
Combine beans, red onion, pepper, and parsley. In a small bowl, whisk vinegar, oil, and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate.
1 can (15 oz.) white beans, rinsed and drained
1/4-1/2 c. chopped red onion
1/2 c. chopped red pepper (opt)
1/2 c. chopped cucumber (opt)
1/4 c. finely chopped parsley
2 T. balsamic vinegar
1/4 c. olive oil
dash salt
ground pepper (to taste)
Combine beans, red onion, pepper, and parsley. In a small bowl, whisk vinegar, oil, and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate.
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