White Bean Salad with Red Onion and Parsley

• (19 ounce) can white kidney beans, drained↗1
• red onion↗1⁄2
• cup sliced radish3⁄4
• cloves garlic, minced↗3
• finely chopped fresh parsley1⁄4
• salt and pepper
• red leaf lettuce↗
• CLASSIC VINAIGRETTE↗
• cup white wine vinegar↗1⁄4
• teaspoon Dijon mustard↗1
• teaspoon salt↗3⁄4
• cloves garlic, minced↗2
• cup vegetable oil↗3⁄4
• teaspoon chopped tarragon (optional)1
• teaspoon chopped chives (optional)1
• teaspoon chopped parsley (optional)1

Step-by-step instructions

1. 1

   WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.

2. 2

   Thinly slice onion and separate into rings.

3. 3

   In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.

4. 4

   Season with salt and pepper to taste.

5. 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. 6

   Makes 4 to 6 servings.

7. 7

   CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).

8. 8

   Cover and refrigerate for up to 1 weel.

9. 9

   Makes about 1 cup.

10. 10

    KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.

11. 11

    RECIPE CAN BE DOUBLED.