White Bean Salad

• FOR THE LEMON VINAIGRETTE:
• 2 teaspoons Fresh Lemon Juice
• 3 Tablespoons Extra Virgin Olive Oil
• 1 clove Garlic, Grated Or Very Finely Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• _____
• FOR THE SALAD:
• 1 pound Dried Navy Beans
• 1/4 cups Parsley, Finely Chopped
• 2 Tablespoons Mint, Finely Chopped
• 1/4 cups Kalamata Olives, Pitted And Halved
• 1 whole Medium Red Onion, Sliced
• 6 whole Green Onions, Sliced

1. Prepare lemon vinaigrette by combining the dressing ingredients. Mix ingredients well and set aside.
2. Sort and rinse dried beans; place in a saucepan and cover with water, bring to a boil and cook for 30 minutes. Drain, return to the pan, cover with water, return to a boil, and cook until tender.
3. Drain beans, pour into a shallow bowl, sprinkle on parsley and mint, and pour on vinaigrette. Toss gently and allow to cool to room temperature before adding olives as well red and green onions.
4. Serve immediately or chill overnight; allow salad to come to room temperature for best flavor.

lemon vinaigrette, lemon juice, olive oil, clove garlic, salt, ubc, salad, beans, ubc, ubc, red onion, green onions

Taken from tastykitchen.com/recipes/salads/white-bean-salad/ (may not work)