Ingredients:
1 (19-ounce) can white kidney beans (cannellini), drained and rinsed
1 small onion, finely chopped
1 green pepper, seeded and chopped
1 tomato, diced
1/2 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Directions:
In a large bowl, combine the drained white beans with the chopped onion, green pepper, tomato, and parsley. Gently toss to distribute the ingredients evenly.
In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, and minced garlic until the dressing is well emulsified.
Pour the dressing over the bean and vegetable mixture and stir gently to coat everything. Season with salt and freshly ground black pepper to taste.
Cover the salad and refrigerate for at least 15–30 minutes to allow the flavors to meld. Serve chilled or at cool room temperature.
Servings: 6
Preparation time: 10 minutes
Total time: 10–40 minutes (including chilling)