Mushroom and Bean Salad

This recipe makes three quarts.

Ingredients:

• 2 tablespoons olive oil
• 1 cup onion, small dice
• 8 ounces cremini mushrooms, quartered
• 8 ounces radicchio, chopped
• ½ cup dried cranberries
• 3 – 15-ounce cans of assorted beans (black, green pigeon, pink), rinsed and drained
• 1 cup bottled balsamic salad dressing
• ½ bunch chopped parsley

Instructions:

• In a large sauté pan over high heat place the olive oil and onions. Cook for three to five minutes or until lightlt browned.
• Stir in quartered mushrooms and cook for one to two minutes.
• Add the chopped radicchio, stir well, and cook for one more minute.
• Incorporate the dried cranberries.
• Continue cooking until the radicchio is wilted.
• Place the assorted beans, salad dressing and parsley in a large mixing bowl. Thoroughly combine with the warm mushroom and radicchio mixture.
• Serve immediately or chill and enjoy as a salad.

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