Easy Bean Salad

Ingredients

Ingredients

• 2 cannellini beans, drained and rinsed
• 1 shallot, minced
• 1/4 cups fresh parsley, chopped
• 1/4 cups green onions or chives, sliced
• 2 tbsp lemon juice
• 3 tbsp extra‑virgin olive oil
• 1 tsp dijon mustard
• sea salt
• freshly ground black pepper

Instructions

1. Drain and rinse the cannellini beans, then place them in a large mixing bowl.
2. Add the minced shallot, chopped parsley, and sliced green onions (or chives) to the beans.
3. Whisk together lemon juice, olive oil, and Dijon mustard in a small bowl until emulsified.
4. Pour the dressing over the bean mixture and toss gently to coat evenly.
5. Season with sea salt and freshly ground black pepper to taste.
6. Let the salad rest for 5 minutes to allow flavors to meld, then serve or refrigerate.
7. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

The salad improves in flavor after a short rest; keep it chilled and give it a quick toss before serving again.