1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup carrot, chopped
1 ¾ cup (1 can) cannellini beans
½ cup red onion, chopper
½ cup green pepper, chopped
½ cup red bell pepper
1 teaspoon minced garlic
1 teaspoon chopped, fresh oregano (1/4 tsp dried)
1 cup chopped tomato or 1 can Ro-tel* (unsalted)
1 tablespoon balsamic vinegar
½ teaspoon salt
Dry sauté onions, celery and carrot until slightly tender (still crunchy)
Stir in beans and heat
Add remaining ingredients and toss gently
Notes: Leave out the salt if using a salted Ro-tel. I use unsalted Ro-tel and add an amount I think is appropriate.
This can be served hot or cold.
Substitutions can easily be made. Navy beans or great northern; increase or decrease any ingredient; different vinegars.
Origin: Helen S