1 small can of great northern Beans (15 ounce)
1 small can Garbanzo beans
1small can Kidney bean (red beans)
1 cup cooked Lentils (optional)
2 stalk of Celery
1/2 Red Onion
1 Red Bell Pepper
4 cloves of Garlic
3 tablespoon Parsley
Extra Virgin Olive Oil
Crushed Red Pepper (optional)
Put a pot with 8 cups of water to boil
Add a stalk of celery 1 carot cut in 3 pieces and 2 whole garlic cloves to the boiling water.
Add 1 ripe tomato or 1 peeled tomato from the can, parsley, salt, and pepper
Add 5 tablespoon of Extra Virgin Olive Oil
Cook the lentils (bring water to boil, add lentils washed and drain, let it cook for 1/2 hour or until cooked but not too soft). Put 1 cup of cooked lentils in a bowl. If you made extra lentils, you can use the remaining of the lentils to make Lentil Soup.
In the meantime, open the can of the beans. Rinse and drain it. Add them to the lentils.
Dice the red bell pepper, the stalk of celery, and the red onion
Add them to the lentils and beans.
Add minced garlic, salts pepper and parsley splash with white wine vinegar
Add the juice of 1 lemon, and extra virgin olive oil.
Mix all very well. If it is too dry, add more vinegar, lemon or oil.
Marinate it all in the refrigerator for a least 5 hours (it is better over night). If you like you can also add red crushed pepper for a little kick.
Enjoy, Buon Appetito!