READY IN: 15mins
INGREDIENTS 1⁄2 largered onion 1⁄2 largeEnglish cucumber, peeled 1 -2celery rib, diced 1 1⁄2 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 1⁄3 cupolive oil 1⁄3 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 1⁄2 teaspoonblack pepper
DIRECTIONSThinly 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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