Ingredients
Method
Make the Vinaigrette
- In a small bowl, whisk together the California olive oil, Meyer lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
Assemble the Salad
- Rinse and drain the cannellini beans thoroughly. Thinly slice the red onion and roughly chop the fresh parsley.
- In a large mixing bowl, combine the beans, sliced onion, and parsley. Pour the vinaigrette over the top and gently stir until everything is evenly coated. Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately or refrigerate for later.
Nutrition
Notes
Substitute regular lemons if Meyer lemons are unavailable. For a creamier texture, mash half the beans before mixing. Store leftovers in an airtight container in the fridge for up to 3 days. This salad tastes even better after sitting for an hour, so it's great for meal prep. Avoid over-stirring to keep the beans intact. Serve alongside grilled fish or as a topping for sourdough toast.
