1/2 cup packed fresh parsley leaves, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red-wine vinegar
coarse salt
ground pepper
Instructions
In a bowl, combine 2 cans (14.5 ounces each)
cannellini beans, rinsed and drained, ¼ medium red
onion, thinly sliced, ½ cup packed fresh parsley
leaves, coarsely chopped, 2 tablespoons extra-
virgin olive oil, and 1 tablespoon plus 1 teaspoon
red-wine vinegar.
Season with coarse salt and ground pepper.
Originally Submitted
3/7/2010
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