Red and white bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Plum tomatoes | |
| 1 | Medium-size cucumber | |
| 1 | can | (16-ounce) Great Northern beans; rinsed and drained |
| 1 | can | (15 1/4- to 19-ounce) red kidney beans; rinsed and drained |
| 2 | tablespoons | Dried parsley flakes |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Olive or salad oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Total Time: 10 minutes
1. Discard seeds from plum tomatoes; dice tomatoes. Peel cucumber, leaving some green on. Discard seeds from cucumber; dice.
2. In medium bowl, combine tomatoes, cucumber, beans, and remaining ingredients.
Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998
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