Warm Balsamic Bean Salad

• 1/2 cup chopped fresh parsley
• 2 cups dried cannellini beans or other white beans
• 5 cups vegetable broth
• 1 cup dry white wine
• 1 medium onion, diced
• 1/4 cup balsamic vinegar
• 4 medium cloves garlic, minced
• 2 Tbs. fresh lemon juice
• 1 Tbs. sugar
• 1 cup diced red bell pepper
• 1 cup freshly cooked or frozen corn, thawed
• 1 medium stalk celery, diced ( 1/2 cup)

1. In large pot, combine beans and cold water to cover by 2 inches.
2. Cover and let stand for at least 6 hours or overnight.
3. Drain beans and return to pot.
4. Add broth, wine and onion and bring to a boil.
5. Reduce heat to low and simmer until beans are tender, about 2 hours.
6. Drain beans and place in large bowl.
7. Stir in remaining ingredients.
8. Season with salt and pepper to taste and serve warm.

parsley, beans, vegetable broth, white wine, onion, balsamic vinegar, garlic, lemon juice, sugar, red bell pepper, freshly cooked, stalk celery

Taken from www.vegetariantimes.com/recipe/warm-balsamic-bean-salad/ (may not work)