Cannellini bean and tomato salad

This is our go-to meal when we are feeling meat overload. It also happens to be what we are having for dinner tonight. Sometimes we switch things up with chick peas instead of the cannellini beans. We usually eat this with sardines or canned tuna and some good bread. The dressing alone is my favorite for any type of salad.

Toss the following salad ingredients together:

2 cans of cannellini beans, drained

1 pint of cherry tomatos, halved

2 stalks of celery with leaves, chopped

4 spring onions, chopped

1/2 bunch of fresh parsley or mint, chopped

The dressing requires:

2 juiced lemons

3/4 cup of good olive oil

2 Tbs of water

1.5 Tbs of kosher salt

2 Tbs of sugar

2 Tbs of dried mint or more for fresh mint

Ground pepper to taste

Combine all of the dressing ingredients and whisk to emulsion. Pour the dressing over the salad and let stand in the refrigerator for 2 hours.