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INGREDIENTS

• 1 ½ glass dried cannellini beans, soaked overnight
• ½ bunch of chopped parsley or ½ bunch dill
• 1 onion, sliced
• 4-5 scallions, sliced
• Lemon juice
• Olive oil
• Salt and pepper

DIRECTIONS

1. Drain beans, place in a casserole of water and bring to boil. Cook beans partially covered for 1 hour or until beans are tender.
2. Drain beans. When cooled, place them in a serving bowl. Then add onion, scallions and parsley and toss to mix them up. Season with salt and pepper and drizzle with olive oil and lemon juice.

Romama’s Note: This salad can be served warm or cold.

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