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Confetti Bean Salad

Yield Makes 4 servings

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained*
  • 1 medium-size red bell pepper, cut into thin strips
  • 1/2 medium onion, finely chopped
  • 1 small carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)

How to Make It

  1. Whisk together first 4 ingredients in a large bowl; add beans and next 5 ingredients, tossing gently to coat. Cover and chill at least 1 hour. Sprinkle with feta cheese, if desired.

  2. *2 (15-ounce) cans navy beans may be substituted for cannellini beans.