White Bean Salad

Ingredients

• 4 rib celery 
• 0.5 cup flat-leafed parsley leaves fresh packed
• 0.3 cup chives fresh chopped
• 1 tablespoon tarragon leaves fresh chopped
• 3 large garlic cloves 
• 0.7 pound beans such as great northern dried white
• 0.3 cup lemon vinaigrette 
• 6 servings juice of lemon fresh to taste
• 4  scallions 

Equipment

• bowl
• sauce pan
• colander

Directions

1. In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day.
2. Drain beans. In a 3 x 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 1/4 hours. After about 45 minutes, season beans with salt.
3. Drain beans in a colander and transfer to a bowl. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.
4. Thinly slice celery and scallions. Chop parsley and mince garlic.
5. Add celery, scallions, parsley, garlic, chives, and tarragon to beans and stir in lemon juice and salt and pepper to taste.
6. Serve beans warm or at room temperature.