This salad is a wonderful pairing with grilled salmon and can be kept in the refrigerator for about a week.
1 can dark red kidney bean, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white or great northern beans, drained and rinsed
1 bunch green onion, sliced (white and green parts)
½ – ¾ cup finely chopped flat leaf parsley, sometimes referred to as Italian parsley
1/8 cup extra virgin olive oil
Kosher salt and fresh ground pepper to taste
In a serving bowl combine the three beans, green onions and chopped parsley. Squeeze the juice from the two lemons over the beans. Add in the olive oil and salt and pepper to taste and lightly toss the salad together.