Ingredients:

  • 2 cans (15 oz each) Cannellini beans, thoroughly rinsed and drained
  • 1/4 cup red onion, finely minced
  • 2 cloves garlic, microplaned
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Empty the canned beans into a fine-mesh colander and rinse under cold water until the foam disappears. Let them drain thoroughly for 5 minutes or pat them gently with a clean kitchen towel.
  2. In a small saucepan over low heat, combine the extra-virgin olive oil, minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Heat for 2 minutes until the garlic is fragrant but not browned (blooming).
  3. In a large glass mixing bowl, combine 1 tbsp lemon juice, 1 tsp zest, and 1 tbsp red wine vinegar with the salt and pepper.
  4. Slowly pour the warm infused oil over the lemon/vinegar bowl, whisking constantly until the liquid looks shimmering and unified.
  5. Add the drained Cannellini and 1/4 cup red onion to the bowl, tossing gently with a rubber spatula until every bean is coated in the glossy dressing.
  6. Fold in the 1/4 cup chopped parsley at the very end.
  7. Let the dish sit at room temperature for at least 15 minutes before serving until the beans have absorbed the zesty liquid.