Ingredients
1 1/2 cups lightly packed flat-leaf parsley leaves, coarsely chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 bunch scallions, thinly sliced (about 1 1/3 cups)
4 cans (15.5 ounces each) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper
Preparation
In a large bowl, mix together parsley, oil, lemon juice, and scallions; add beans. Season generously with salt and pepper, and toss gently. Serve at room temperature.
