I am trying to use more beans in my cooking- good fiber, inexpensive, great protein, easy to cook with and travel with... and tasty little guys! So, here's a salad to leave in the fridge and munch on for lunch- perfect for road trips when you don't want to stop or for packing a lunch for work!
Ingredients:
2 can beans, drained but not rinsed
4 TBSP red onion
1 TBSP olive oil
3 tsp. wine vinegar, white or red
2 tsp. fresh chopped parsley
1/2 lemon, juiced
s & p
Directions:
Drain, but don't rinse 2 cans of white beans and add them to a bowl. Add the other ingredients. Stir, cover, refrigerate for at least an hour or over night. Enjoy. How easy was that?
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