30 oz canned cannellini beans, drained and rinsed
1/4 red onion, diced
2 Tbsp chopped parsley
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp white vinegar
2 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
2 cloves garlic, minced
salt, to taste
- In a large bowl, whisk together vinaigrette until emulsified.
- Stir in red onion and parsley.
- Stir in cannellini beans, mixing well. Add more salt to taste. Let sit overnight for best results, and stir before serving.