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Categories:
red bell peppers celery pine nuts extra-virgin olive oil lemon juice parsley salt freshly ground black pepper garlic black beans butter beans
Viewed: 51 - Published at: 9 years agoIngredients
- 1/2 cup bottled roasted red bell peppers, wiped dry with a paper towel and sliced
- 1/4 cup finely chopped celery
- 3 tablespoons pine nuts, toasted
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can butter beans or white cannellini beans, rinsed
Method
- Combine all ingredients in a large bowl; toss gently to coat.