White Bean Salad With Red Onion And Parsley

• 1 (19 ounce) can white kidney beans, drained
• 1/2 red onion
• 3/4 cup sliced radish
• 3 cloves garlic, minced
• 1/4 finely chopped fresh parsley
• salt and pepper
• red leaf lettuce
• CLASSIC VINAIGRETTE
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 2 cloves garlic, minced
• 3/4 cup vegetable oil
• 1 teaspoon chopped tarragon (optional)
• 1 teaspoon chopped chives (optional)
• 1 teaspoon chopped parsley (optional)

1. WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
2. Thinly slice onion and separate into rings.
3. In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
4. Season with salt and pepper to taste.
5. (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
6. Makes 4 to 6 servings.
7. CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
8. Cover and refrigerate for up to 1 weel.
9. Makes about 1 cup.
10. KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
11. RECIPE CAN BE DOUBLED.

white kidney beans, red onion, sliced radish, garlic, parsley, salt, red leaf lettuce, vinaigrette, white wine vinegar, mustard, salt, garlic, vegetable oil, tarragon, chives, parsley

Taken from www.food.com/recipe/white-bean-salad-with-red-onion-and-parsley-62659 (may not work)