Garlic Marinated White Beans with Celery and Parsley

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 2 cloves garlic, minced

• 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 and boil in fresh water until tender but not falling apart, about 30 minutes.

Combine garlic, oil, vinegar, salt, and mustard.

Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.