READY IN: 15mins


  • 12 largered onion
  • 12 largeEnglish cucumber, peeled
  • 1 -2celery rib, diced
  • 1 12 cups chopped loose Italian parsley
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can cut green beans, drained and rinsed
  • 13 cupolive oil
  • 13 cupred wine, and balsamic vinegars(mix equal parts of both vinegars together to get a total amount of one third cup)
  • 1teaspoondried oregano or 1 teaspoon dried Italian spices
  • 1teaspoonseason salt
  • 12 teaspoonblack pepper

  • Thinly slice the red onion and add to a large mixing bowl.
  • Quarter the cucumber, remove the seeds with a spoonand dice, then add to the bowl with the red onion.
  • Dice 1 or 2 ribs of celery and add it to the bowl.
  • With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley).
  • Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Taste to adjust an seasonings.
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