A tangy vinaigrette of lemon juice and Dijon mustard dresses this quick side salad of cannellini beans. Lemony Bean Salad works well with any meat and is ready in mere minutes.
Cooking Light DECEMBER 2011
1. Combine lemon juice, olive oil, garlic, Dijon mustard, black pepper, and sugar in a large bowl, stirring with a whisk. Add onion, parsley, and cannellini beans; toss gently to coat. Top with shaved fresh Parmigiano-Reggiano cheese.
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