White Bean Salad With Red Onion And Parsley - cooking recipe

Ingredients

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

Preparation

WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
Thinly slice onion and separate into rings.
In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
Season with salt and pepper to taste.
(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.
Makes 4 to 6 servings.
CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
Cover and refrigerate for up to 1 weel.
Makes about 1 cup.
KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
RECIPE CAN BE DOUBLED.