Two Bean Salad

Ingredients

• 15 ounce .5 can cannellini beans drained and rinsed canned
• 15 ounce kidney beans drained and rinsed canned
• 1 stalk celery diced finely
• 0.3 cup flat-leaf parsley fresh chopped
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 0.3 small onion red minced
• 1  scallion white green thinly sliced
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
2. Add the beans, parsley, celery, scallions and red onions and stir until well combined.
3. Add additional salt and pepper to taste.
4. Serve at room temperature.