Confetti Salad By Jean Carper - cooking recipe

Ingredients

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

Preparation

Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.