Four Bean Salad

Ingredients

Serves 8
Salad:
1 (14 ounce) canPastene Black Beans, drained and rinsed
1 (14 ounce) canPastene Chickpeas, drained and rinsed
1 (14 ounce) canPastene White Kidney Beans, drained and rinsed
1 (14 ounce) canPastene Red Kidney Beans, drained and rinsed
¼ cupfresh parsley, chopped
1onion, finely chopped
3celery stalks, sliced
Dressing:
¼ cupPastene Prosecco Wine Vinegar or Pastene Red Wine Vinegar
⅓ cupPastene Extra Virgin Olive Oil
1 Tbsp dijon mustard
Salt and pepper to taste

Directions

  • In a large bowl, combine beans with parsley, onion, and celery.
  • Dressing: In a jar with a tight-fitting lid, combine vinegar, olive oil, and mustard, and shake well. Pour over bean mixture and toss. Season with salt and pepper and toss again.
  • Cover and chill in refrigerator for thirty minutes.
  • Serve salad chilled.

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