Two Bean Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- One 15-ounce can cannellini beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 stalk celery, finely diced
- 1 scallion, green and white parts, thinly sliced on the diagonal
- 1/4 small red onion, minced
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