Boston Bean Salad

Adapted from Moosewood Restaurant Celebrates, 2003 Clarkson N. Potter

3 cups cooked cannellini beans (two 15-ounce cans, rinsed and drained)

2 cups fresh tomatoes, chopped

¼ cup scallions, minced

¼ cup fresh parsley, chopped

Dressing:

2 Tablespoons mild honey

2 Tablespoons Dijon mustard

2 Tablespoons cider vinegar

2 Tablespoons vegetable oil

¼ teaspoon salt, more to taste

¼ teaspoon freshly ground pepper or to taste

Combine the beans, tomatoes, scallions, and parsley in a large bowl. Whisk together all of the dressing ingredients and pour onto the beans. Gently stir to mix. Add more salt and pepper to taste.

Serve immediately, or chill for at least 20 minutes to serve cold.

Preparation time: 10 minutes. Chilling time (optional): 20 minutes

Serves 4 - 6.