Easy White Bean Salad

Drain and rinse the beans.

Dice the bell pepper. Mince the red onion, and chop the parsley.

In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; 

If making to refrigerate or for a party where it will sit out, use 1 tablespoon).

Taste and add additional salt if desired. 

Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.

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