Red, White and Black Bean Salad Monday, July 1, 2013


1 cup red onion, chopped
2 cloves garlic, minced
2 TBSP olive oil
1/3 cup red wine vinegar
½ cup red bell pepper, chopped
2 TBSP flat parsley, chopped
1 TBSP Splenda (or your favorite non-calorie sweetener)
salt and pepper to taste
1 can, each, cannelloni beans and light red kidney beans, drained
& rinsed
1 can black beans, drained & rinsed


Saute garlic and onions in 1 TBSP olive oil until just tender. Allow to cool completely. Mix all remaining ingredients and toss lightly. Cover and chill before serving.


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