White Bean Salad

• 1 pound canellini beans, soaked overnight in water to cover
• 4 cloves garlic, left whole
• Coarse salt
• 3 inner ribs celery, diced
• 3 scallions, chopped
• 1 shallot, minced
• Freshly ground white pepper to taste
• 1/4 cup white balsamic vinegar
• 1/2 cup extra-virgin olive oil

1. Drain the soaked canellini beans, cover with fresh water and cook for 45 minutes to an hour, with the whole garlic cloves, adding a teaspoon of salt after half an hour.
2. The beans should be tender but not mushy.
3. Drain and cool.
4. Remove the garlic.
5. Add the celery, scallions and shallot and season to taste with white pepper and more salt if necessary.
6. Combine the balsamic vinegar and olive oil.
7. Pour the mixture over the beans and toss well.

canellini beans, garlic, salt, celery, scallions, shallot, freshly ground white pepper, white balsamic vinegar, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/10297 (may not work)