Three-Bean Salad
Contributed by: Cathy from the Summit Cafe
Ingredients
1 Can Bean medley
½ Red onion, chopped
1 ½ Cups (355 mL) Fresh vegetables such as tomatoes, cucumbers and peppers, chopped
Dressing
¼ Cup (60 mL) Parsley
¼ Cup (60mL) Olive Oil
3 Tbsp (45 mL) Red wine vinegar or fresh lemon juice
2 Large cloves of garlic
Salt and Pepper to taste
Directions
Drain and rinse the beans. Put in a pot and cover with water. Bring to a light simmer and take off the heat. Drain.
Combine beans and vegetables in a bowl.
Whisk together dressing ingredients and pour over the bean/vegetable mixture.
Refrigerate for at least 2 hours before serving.
