Tuscan Bean Salad

[Guest guest]

Tuscan Bean Salad

 

 

You can dress this sturdy salad in advance; let ingredients marinate

several hours or overnight to develop flavour.

 

 

400 g (14 oz) can borlotti beans, rinsed

400 g (14 oz) can cannelini beans, rinsed

2 sticks celery, sliced

1 red capsicum (bell pepper), chopped

1 small red onion, halved and thinly sliced

1 cup parsley leaves, roughly chopped

2 tablespoons (8 tsp) lemon juice

2 tablespoons (8 tsp) extra virgin olive oil

salt and black pepper, to taste

 

 

Combine beans, celery, capsicum, onion and parsley in a large bowl.

Drizzle with juice and oil. Season with salt and black pepper. Mix

lightly to combine. Serve at room temperature.

 

 

Serves 4 - 6.