White Bean Salad With Caviar

• 13 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon cumin or caraway seeds
• 3 cups cooked or canned white beans, rinsed and drained
• 1/2 cup chopped sweet onion
• 1/2 cup finely chopped celery
• 1/2 cup (loosely packed) chopped Italian parsley
• 1 1/2 cups sour cream
• 6 ounces red salmon caviar

1. In a small mixing bowl combine the olive oil, vinegar, pepper, salt and cumin or caraway seeds.
2. Set aside.
3. In a medium bowl combine the beans, onion, celery and parsley.
4. Add the olive oil mixture, and mix gently but thoroughly.
5. Divide the salad among six serving plates or bowls.
6. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar.
7. Serve immediately.

extravirgin olive oil, redwine vinegar, ground black pepper, salt, cumin, white beans, sweet onion, celery, italian parsley, sour cream, red salmon

Taken from cooking.nytimes.com/recipes/1343 (may not work)