Black and White Bean Salad
1/2 cup bottled roasted red pepper, wiped dry and sliced (or chopped)
1/4 cup celery, chopped
2 Tablespoons extra virgin olive oil
3 Tablespoons fresh chopped parsley
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 garlic clove, minced
2 Tablespoons fresh lemon juice
3 Tablespoons pine nuts, toasted
15 ounce can black beans, drained and rinsed
15 ounce can butter beans or white cannellini, drained and rinsed
Combine all ingredients in a large bowl, toss to coat. Refrigerate for an hour before serving.
You can eat it plain with a fork or on tortilla chips. It's good either way :)
