4 tbsp extra-virgin olive oil
½ tsp Dijon mustard
2 tbsp red wine vinegar
1 can (15 oz) red kidney beans, drained and rinsed
2 cans (15 oz each) cannellini beans, drained and rinsed
2 celery sticks, thinly sliced
4 green onions, thinly sliced
2 sun-dried tomatoes in oil, chopped
Salt and pepper
In a large bowl, whisk together the oil, vinegar and mustard until smooth. Season with salt and pepper. Add the beans and sun-dried tomatoes and toss gently. Cover and chill in the fridge until ready to serve. Just before serving, stir in the celery and spring onions.
Enjoy with your 4th July BBQ!