2 – 3 cans beans e.g. kidney, black, chickpeas, etc., drained and rinsed
⅓ cup fresh parsley, chopped
2 roasted red peppers, diced
1 cup corn (optional)
2 green onions, chopped
Dressing:
¼ cup balsamic vinegar
¾ cup unrefined olive oil
2 Tbsp. dried herbs e.g. Italian seasonings
3 garlic cloves, minced
1 Tbsp. fresh parsley, finely chopped
½ tsp. salt
Pepper to taste
In a bowl, combine all of the dressing ingredients. Combine all salad ingredients with half of the dressing and toss well. Serve. The remainder of the salad dressing can be stored in the refrigerator for any other salad or the next time you make this one.
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