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White and Green Bean, Red Onion Salad

Course Salad
Author adapted from "The New Slow Cooker Comfort Classics Reinvented" by Brigit Binns


  • 1/2 lb. fresh green beans, trimmed and halved
  • 1 15 oz. can white beans, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Italian parsley, chopped
  • 1/4 red onion, finely sliced
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper to taste


  • Cook green beans in boiling water for about 4-5 minutes. Drain.
  • In a large flat bowl, combine all the ingredients and mix well