Name: Zesty Bean Salad
Ingredients: 2 cans cannellini beans (19 oz. cans, drained and rinsed); 2 red peppers (chopped); 1 cup chopped fresh parsley; 2 cups chopped tomatoes (or cherry tomatoes, quartered); 1 ear of corn (cut kernels off the cob); 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 0.5 lemon (juiced); 0 salt and pepper (to taste)

Zesty Bean Salad

Print Recipe

Course Grains & Legumes, Salsas, Salads & Slaws

Servings 6 servings

Ingredients

2 cans cannellini beans 19 oz. cans, drained and rinsed
2 red peppers chopped
1 cup chopped fresh parsley
2 cups chopped tomatoes or cherry tomatoes, quartered
1 ear of corn cut kernels off the cob
3 tablespoons olive oil
1 tablespoon balsamic vinegar
0.5 lemon juiced
salt and pepper to taste

Instructions

In a large bowl, combine beans with vegetables and parsley. Blend oil, vinegar, lemon juice, salt and pepper. Toss dressing with salad, and serve. (Recipe #906)

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Zesty Bean Salad

Zesty Bean Salad

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