Confetti Salad by Jean Carper recipe

6 servings

2 cups red cabbage, shredded

1 (19 ounce) can white (cannellini) beans, drained and rinsed

1 (11 ounce) can mandarin oranges, drained

1/3 cup walnuts, toasted

2 large scallions, sliced, with green tops

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons orange juice

Salt and pepper, to taste

Put first five ingredients in a bowl.

Whisk together oil, vinegar, juice.

Toss all.

Serve.