IN A LARGE BOWL, COMBINE THE CANNELLINI BEANS, KIDNEY BEANS, CELERY AND ONION.
IN A SMALL BOWL, WHISK TOGETHER OLIVE OIL, VINEGAR, SALT, AND PEPPER.
DRIZZLE THE VINAIGRETTE OVER THE SALAD AND TOSS.
Looking for something easy and healthy to make for a BBQ this weekend? Each week I make a two-bean salad and keep it in the fridge so I can pick on it throughout the day or add it to my meals, but it's also the perfect Memorial Day weekend snack. Beans are great for vegans because they're full of protein. This recipe uses kidney and red beans, but of course you replace one of them with black beans if you'd like, or make a three bean salad.
1 can (8oz.) kidney beans, drained
1 can (8 oz.) red beans, drained
1/2 chopped onion
2 celery stalks, chopped
black ground pepper