Two Bean Salad

Serve as a simple side dish. It's super satisfying from the synergy of protein and fiber.
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.