Summery Bean Salad With Preserved Lemon Vinaigrette

• for the vinaigrette
• 1 tablespoon finely chopped shallot
• 1 tablespoon red wine vinegar
• 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
• 1/2 teaspoon agave nectar
• 1/3 cup olive oil
• couple grinds fresh ground pepper
• 1 - 2 pinches salt
• for the bean salad
• 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans
• 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two
• 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise
• 3 tablespoons thinly sliced red onion

1. To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
2. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.

vinaigrette, shallot, red wine vinegar, nectar, olive oil, couple, salt, salad, cannellini beans, verts, handful, red onion

Taken from food52.com/recipes/23076-summery-bean-salad-with-preserved-lemon-vinaigrette (may not work)