Warm Balsamic Bean Salad
6 servings
To save time, you can substitute canned cannellini beans–two 19-ounce cans, rinsed and drained.
- ½ cup chopped fresh parsley
- 2 cups dried cannellini beans or other white beans
- 5 cups vegetable broth
- 1 cup dry white wine
- 1 medium onion, diced
- ¼ cup balsamic vinegar
- 4 medium cloves garlic, minced
- 2 Tbs. fresh lemon juice
- 1 Tbs. sugar
- 1 cup diced red bell pepper
- 1 cup freshly cooked or frozen corn, thawed
- 1 medium stalk celery, diced (½ cup)
at a glance
