Black and White Bean Salad

The most colorful of salads, and wonderful on the buffet table.

• 2 cups red onions, finely chopped
• 2 tablespoons olive oil
• 1/3 cup red wine vinegar
• 1/4 cup chopped red pepper
• 2 tablespoons minced parsley
• 2 medium garlic cloves, minced
• Salt and freshly milled black pepper  to taste
• 1 cup (15 oz)  great northern beans, rinsed and drained
• 1 cup (15 oz) black beans, rinsed and drained

Method

Saute Onions in oil until crisp-tender in a medium skillet.  Remove from heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic, salt and pepper.

Put all the beans in a serving bowl, and pour the onion mixture over them. Mix well and serve.

Serves: 8

Contributor: Pat Ciesla

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