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Vegan • Gluten free • Serves 4


1 15-ounce can Cannellini beans
1 stalk Celery
1/4 cup Flat-leaf parsley, fresh
1 15-ounce can Kidney beans
1/4 Red onion, small
1 Scallion

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin
2 tbsp White wine vinegar
  • Nisey

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