Easy Three Bean Salad


Recipe by Allison Ruth from Some the Wiser

Serves 6

1 can (15 oz.) black beans
1 can (15 oz.) kidney beans
1 can (14.5 oz.) diced tomatoes
1⁄2 c chopped cucumber
2 tbsp fresh parsley (chopped)
1⁄4 c green onion (diced; white and green parts)
1⁄3 c red wine vinegar
1⁄4 c olive oil
1⁄2 tsp salt
1⁄2 tsp garlic powder

Drain and rinse beans. Drain tomatoes.

In large bowl combine beans, cucumber, tomato, and onion.

In small bowl whisk parsley, vinegar, oil, and seasoning. Pour over bean mixture and toss to coat. Cover and refrigerate until ready to serve.

Serve with chips, bread, or over lettuce.