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Bean, Red Onion, and Parsley Salad


The protein-packed beans make this parsley salad a little heartier than most.

  • Servings: 4

Source: Everyday Food, March 2010


  • 2 cans (14.5 ounces each) cannellini beans, rinsed and drained
  • 1/2 cup packed fresh parsley leaves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • Coarse salt and ground pepper
  • 1 medium red onion, thinly sliced


  1. In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

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