1/2 cup bottled roasted red bell peppers, wiped dry with a paper towel and sliced |
1/4 cup finely chopped celery |
3 tablespoons pine nuts, toasted |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
3 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 (15-ounce) can black beans, rinsed |
1 (15-ounce) can butter beans or white cannellini beans, rinsed |
