Bean Salad

Ingredients:

• 1 can of kidney beans
• 1 can of black beans
• 1 can of cannelli beans
  
• 2 celery stalks
  
• 2 carrots
  
• 1 roasted red pepper
• 2 scallions
• Olive oil and red wine vinegar to taste
  

Directions:

Finely chop the celery, carrots, and red pepper. Slice the scallions, white and green parts.  Mix together and set aside.

Rinse and drain each can of beans and add each to the vegetable mixture. Sprinkle with olive oil and red wine vinegar and mix.

Delicious on its own as a side or on a green salad with feta, nuts, and/or olives. Serve at room temperature. Store in the fridge.