1-15 ounces can navy or cannelloni beans, drained and rinsed
4 ounces Red Bell Pepper, diced
2 tablespoons Parsley, chopped
2 tablespoons Scallions, sliced
2 tablespoons Lemon Juice
1 Clove Garlic, minced
Salt to taste
Mix all ingredients together. For the best flavor, let salad sit in refrigerator for an hour. Serves 6, approximately 1/2 cup servings.