Melissa's Corporate Chefs

Bean Salad with Torpedo Onion

Name: Bean Salad with Torpedo Onion
Prep time: 1 h 6 min
Total time: 1 h 6 min
Yield: 2
Cuisine: Italian
Ingredients: 15 ounces Steamed Kidney Beans, can variety rinsed and drained; 15 ounces cannellini, can variety rinsed and drained; 1/2 pound green beans, cooked; 1/2 Torpedo onion finely chopped; 1/2 large red bell pepper, diced; 1/4 cup white wine vinegar; 1 clove organic garlic, finely minced; 1 tablespoon Italian parsley, finely chopped; 1/2 cup olive oil

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Cuisine

Italian

Servings

2 servings

Prep Time

1 hour 10 minutes

Cook Time

0 minutes

Ingredients

15 ounces Steamed Kidney Beans, can variety rinsed and drained
15 ounces cannellini, can variety rinsed and drained
1/2 pound green beans, cooked
1/2 Torpedo onion finely chopped
1/2 large red bell pepper, diced
1/4 cup white wine vinegar
1 clove organic garlic, finely minced
1 tablespoon Italian parsley, finely chopped
1/2 cup olive oil

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Directions

Mix together beans, Torpedo Onion and bell pepper. Set aside.
In a small bowl whisk together vinegar, garlic and parsley. Slowly whisk in olive oil. Pour over bean mixture and carefully toss.
Chill for 1 hour before serving.

Bean Salad with Torpedo Onion