Stephanie & Tony’s Table: 4 Bean Salad
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.