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Stephanie & Tony’s Table: 4 Bean Salad


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1 15 oz can cannelloni beans, drained and rinsed

1 15 oz can red beans, drained and rinsed

1 5 oz can kidney beans, drained and rinsed

1 15 oz can chick peas, drained and rinsed

2 celery stalks, sliced

1/4 cup sliced carrots

1/2 bunch parsley leaves

1 pinch fresh thyme

1 pinch fresh rosemary leaves

1/4 cup fresh parsley

2 tbsp extra virgin olive oil

1 lemon, juiced

Salt and pepper to taste.


Combine the beans in a large bowl and season with salt and pepper, add in celery, carrots, herbs and mix with olive oil and lemon. Garnish with extra salt and pepper and serve.