Garlic Marinated White Beans with celery and parsley salad

• 2 cans white beans

• 2 cloves garlic chopped

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

• 1 bunch celery (8 ounces), thinly sliced

Drain and rinse the soaked beans.

Chop the garlic and combine with the oil, vinegar, salt, and mustard. 

Dress the beans with the vinaigrette and let sit. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.