Ingredients
Method
Make the Vinaigrette
- In a small bowl, whisk together the olive oil, Meyer lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad
- In a large mixing bowl, combine the rinsed and drained cannellini beans, sliced red onion, and chopped parsley.
- Pour the vinaigrette over the bean mixture and stir gently to coat everything evenly. Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately or refrigerate for later.
Nutrition
Notes
For a creamier texture, mash about a quarter of the beans before adding the vinaigrette. This salad keeps well in the fridge for up to 3 days in an airtight container. Let it sit at room temperature for 10 minutes before serving if chilled. If you don't have Meyer lemons, regular lemons work fine. Add a pinch of red pepper flakes for a subtle kick. Serve alongside grilled chicken or fish for a complete meal.