Print
White and Green Bean, Red Onion 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