• 2 cans (16 oz each)white kidney beans (cannellini)
• 1 small red onion, peeled cored and sliced thin
• 1/4 C extra virgin olive oil
• 2 T red wine vinegar
• 1/2 t kosher salt
• 1/2 t freshly ground pepper

1. Drain the beans in a sieve and rinse thouroughly under cold running water.
2. Combine with the onion in a large bowl.
3. Stir the remaining ingredients in a small bowl until blended.
4. Add to the beans and toss until coated.
5. Let stand or chill briefly and toss again before serving.

This simple salad is good as a side to pork chops. I suggest that you halve the recipe if cooking for 2. It does not keep well after 2 days in the fridge. From the Olive Oil bottle. Picture is of white bean salad with avocado and chipotle apple chicken breast.