white bean salad with olives, scallions, and herbs

It has been freezing out here in Minnesota - the kind of frigid that makes you cough when you go outside for a walk, take a breath, then run for the warmth of home.  But, 1)  the New England Patriots are in town, and 2) I am totally sick of homemade soups and brats, which are REALLY big out here, and I must say, are really good.

I wanted desperately to make Tuscan Bean salad, but was lacking fresh cherry tomatoes and/or sun-dried tomatoes, thus, the substitution of black olives, bottled.  And all I had were canned Great Northern beans, instead of the hours long soaking of small white beans, which then required a long simmer.  But, I did have some very good Kalamata olives from Trader Joe's, bottled in good olive oil - and a fresh bunch of scallions, fresh lemons for juice,  and Italian parsley.  Wonderful!  It certainly brightened up my day and taste buds!

To make 2-3 servings:

In a medium bowl toss:
1 15.8 canned Great Northern beans, drained and rinsed at least two times
4 scallions (green onions) washed, trimmed, and sliced
1/2 cup black pitted,  Kalamata olives, drained

If you have halved cherry tomatoes, or a half cup sliced dried tomatoes,  they are a wonderful addition!

Mix in a small bowl:

2 teaspoons freshly pressed lemon juice
2 tablespoons red wine vinegar
2 tablespoons good olive oil
1 large clove garlic, peeled and pressed
2 tablespoons minced Italian parsley, washed, dried, and sliced
salt and pepper to taste
1 teaspoon dried parsley, or 2 tablespoons fresh
1/2 teaspoon dried oregano
1/4th teaspoon thyme

Mix well and pour over the bean/scallions/olives mixture, toss gently, and divide between two bowls or plates.

Possible sides might be sauteed chicken livers on good French bread and unsalted butter
or French bread with unsalted butter and pesto.

A lovely snowstorm recently left a foot of dry, fluffy snow on the ground - a nice welcome for the New England Patriots!