Boston Bean Salad

3 c. cooked cannellini beans (2 15-oz. cans, rinsed and drained)
2 c. chopped fresh tomatoes
1/4 c. minced scallions
3/4 c. chopped fresh parsley

Dressing:

2 T. mild honey
2 T. Dijon mustard
2 T. cider vinegar
2 T. vegetable oil
1/4 t. salt, more to taste
1/4 t. freshly ground pepper, more to taste

Combine the beans, tomatoes, scallions, and parsley in a large bowl. Whisk together all of the dressing ingredients and pour into the beans. Gently stir to mix. Add more salt and pepper to taste. Serve immediately or chill for at least 20 minutes and serve cold.

Serves 4-6.

Moosewood Restaurant Celebrates cookbook, p. 84.