Ingredients
- 1 can Cento Red Kidney Beans (19 oz), drained and rinsed
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 can Cento Chick Peas (19 oz), drained and rinsed
- 1/4 cup Onion, finely chopped
- 1 cup chopped Celery Stalks
- 1 cup Green Peppers, chopped
- 1/4 cup Cento White Balsamic Vinegar of Italy
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large bowl, mix beans, onions, celery and green pepper. Cover and set aside. In a separate bowl, mix vinegar, oil, salt and pepper; cover with plastic wrap. Chill both bean mixture and dressing for up to three hours. Before serving, pour dressing over bean mixture and mix until evenly coated. Serves 12.
