1 can mixed beans,
1/4 cup chopped purple onion,
1 roasted red pepper,
1 cup diced cucumber,
3 diced tomatoes,
1/4 cup sliced celery,
4 oz. cheese curds,
extra virgin olive oil to taste,
lemon juice to taste,
salt and pepper to taste,
chopped fresh parsley (optional).
1. Open the can of mixed beans, pour the beans in a colander, rinse off the original liquid and let it drain properly.
2. Put all the vegetables in a mixing bowl and season to taste with the olive oil, lemon juice, salt and pepper.
3. Cover the bowl and leave it in the fridge for at least 30 minutes in order to cool and blend flavors.
4. Serve the mixed beans salad in salad bowls with the cheese on top.
Cooking tip: It’s much better if you roast a fresh red pepper for this salad as opposed to using one from a jar. Simply bake the pepper in the oven until the skin gets color and starts falling off, then put the pepper in a plastic bag for 10 minutes so you can peel it easily, then cut and use in the salad. Cheers.