Tuscan White Bean Salad

You will need:

• 2 teaspoons oil from a jar of sun-dried tomatoes

• 1/4 cup chopped brown onion

• 3/4 cup diced brown mushrooms

• 1 sun-dried tomato, chopped

• 1 tablespoon extra virgin olive oil

• 1 teaspoon fresh lemon juice

• 1 can white beans, drained, rinsed, and patted dry

• 2 tablespoons finely sliced spring onion

• 1/2 cup chopped fresh tomato

• 1 tablespoon minced fresh flat-leaf parsley

• Salt and pepper, to taste

How to make:

1. Sauté Vegetables:

   • Heat the oil from the sun-dried tomatoes in a skillet over medium heat.

   • Once shimmering, add the chopped brown onion, diced brown mushrooms, and chopped sun-dried tomato.

   • Sauté for 4-6 minutes until the onion becomes translucent and the mushrooms are browned.

   • Remove from heat and set aside to cool.

2. Prepare Dressing:

   • In a large bowl, whisk together the extra virgin olive oil and fresh lemon juice.

3. Combine Ingredients:

   • Add the drained and rinsed white beans, sliced spring onion, chopped fresh tomato, and minced parsley to the bowl with the dressing.

   • Toss well to ensure all ingredients are coated with the dressing.

4. Incorporate Sautéed Mixture:

   • Gently fold in the cooled onion, mushroom, and sun-dried tomato mixture into the salad.

5. Season and Serve:

   • Taste the salad and add salt and pepper as desired.

   • Serve at room temperature, optionally accompanied by buttered crusty bread.