Ingredients
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3 spring onions, chopped (aka scallions or green onions)
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2 garlic cloves, finely minced
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2 (400 g) cans cannellini beans
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1 (400 g) can butter beans, drained
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6 tablespoons olive oil
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2 tablespoons white wine vinegar
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salt and pepper, to taste
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1/2 cup flat leaf parsley, chopped
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1 red chile, deseeded and finely chopped
Instructions
- In a large bowl, combine the spring onions, garlic and chili.
- Add the three cans of beans and mix thoroughly.
- Whisk together the olive oil and white wine vinegar and season.
- Drizzle over the bean salad and stir in with the parsley.
- Serve straight away or refrigerate until ready.