Ingredients:

  • 15 oz (425g) cannellini beans, drained and rinsed
  • 1 cup (50g) garlic scapes, thinly sliced into rounds
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped
  • 1/2 cup (75g) English cucumber, diced small
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Rinse the canned white beans under cold water until the foam disappears to remove excess sodium and starch.
  2. Slice the garlic scapes into thin, coin-like rounds and combine them with the beans, minced red onion, diced cucumber, and chopped parsley in a large mixing bowl.
  3. In a small glass jar with a lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and cracked black pepper.
  4. Shake the jar vigorously for 30 seconds until the dressing is opaque and emulsified.
  5. Pour the dressing over the salad components and toss gently with a spoon to avoid mashing the beans.
  6. Allow the salad to sit for 5 minutes at room temperature to let the scapes marinate before serving.