4-15 ounce cans canellini beans
1 diced red onion
1 diced green bell pepper
1 diced red bell pepper
1/4 cup minced Italian parsley
DRESSING….
1 cup olive oil
1/3 cup red wine vinegar
1 teaspoon granulated garlic
pinch of oregano
salt and pepper to taste
Open cans of canellini beans and pour into colander. Rinse well with cold water.Pour rinsed beans into serving bowl and add onions, peppers and parsley. Add thedressing and adjust the salt and pepper.
This salad can be made ahead, but please allow it to return to room temperaturebefore serving.
Mary Linda and her niece Kayli
cook in the kitchen at San
Gabriel Store.
Can’t start them too young!
Posted in Antipasto, Soup & Salads
