White Bean Salad

By Dixie8686

Ingredients

• 3 15-ounce cans cannellini beans
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup chopped or torn fresh dill, mint, or basil (optional)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 recipe Rose's Vinaigrette
• 3 scallions (green party only), finely sliced
• Rose's Vinaigrette
• 1 tablespoon minced shallot or garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon light-brown sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 2 1/2 tablespoons red-wine vinegar
• 2 tablespoons fresh lemon juice
• 3/4 cup extra-virgin olive oil

Preparation

Step 1

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

Rose's Vinaigrette

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.