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Cannellini Bean Salad from votes Equipment Mixing Bowl knife and cutting board vegetable chopper optional Zester large mixing spoon or tongs Ingredients Dressing 1/4 cup olive oil 2 tbsp red wine vinegar 2 tbsp dijon mustard 1 tbsp honey 1 tsp salt 1/2 tsp cracked pepper 1 lemon, juiced Salad 2 cans cannellini beans, rinsed and drained (15 oz each) 3 stalks celery 1/2 small red onion 1/2 bunch curly parsley 2/3 cup fresh dill 1 block feta cheese, 8oz Garnish heavy sprinkle Ffaky sea salt Graza finishing oil 1 tbsp lemon zest Instructions Prep all of the ingredients first to make salad assembly easier: rinse & drain the beans, then pat dry before using, mandolin the red onion slices, use a vegetable chopper to evenly dice celery
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