To make this colorful salad even easier, substitute 1/2 cup of your favorite bottled vinaigrette for the first three ingredients. Make the salad up to two days ahead of time, but don’t add the parsley till you’re ready to serve.
6 tablespoons extra virgin olive oil
Blend the oil, vinegar, salt and pepper till smooth and creamy. Drain and rinse the beans. Drain again. Toss beans, red peppers, celery, and onion with dressing. Taste for seasoning. Just before serving, toss with the parsley.
Yield: Serves 8
Chef’s Tip: If you make the salad ahead, season just before serving with a few drops of vinegar and a sprinkle of salt and pepper to brighten the flavor.
©Oso Sweet Onions