Two Bean Salad

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 stalk celery, finely diced
  • 1 spring onion, green and white parts, thinly sliced on the diagonal
  • 1/4 small red onion, minced

Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

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