"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1/2 small red onion, thinly sliced (about 1 c.) 2 cans of black beans (rinsed) 5 T. olive oil 2 T. lemon juice 2 T. balsamic vinegar 1 T. minced garlic 1/2 c. diced red bell pepper 1/2 c. chopped green bell pepper 2 T. chopped fresh parsley Salt and pepper to taste
In medium bowl, cover onion with ice water. Let stand 20 minutes, then drain well and pat dry.
In medium bowl, combine beans, oil, lemon juice, vinegar and garlic and let stand 20 minutes, tossing occasionally. Add onion, bell pepper, parsley, salt and pepper to taste. Toss well.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.