SUMMER WHITE BEAN SALAD

From : circle-b-kitchen.squarespace
Serves 6 to 8

Ingredients

3  15-ounce cans cannellini beans, rinsed and drained
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 cup chopped sun dried tomatoes (optional)
a few minced red chilies (optional)
1/4 teaspoon freshly ground black pepper
3 scallions (green party only), finely sliced
Vinaigrette (recipe follows)

Directions

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

Slowly stir in just enough of the dressing to coat the beans. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days. 

Vinaigrette
yield Makes 1 cup 

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 

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.