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Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.

Recipe courtesy of Food Network Kitchen

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Total:: 15 min
Prep:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher 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 scallion, green and white parts, thinly sliced on the diagonal
1/4 small red onion, minced

Directions

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.

From Food Network Kitchens

My Private Notes

Name: Two Bean Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; Kosher 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 scallion, green and white parts, thinly sliced on the diagonal; 1/4 small red onion, minced

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