White Bean Salad Salad: 2 14 oz. cans white kidney beans (cannellini beans) (Trader Joe's) (or 10-12 ounces dry beans) 1/2-1 cup sweet onion, diced Dressing: 3 tablespoons olive oil juice of one large lemon (about three tablespoons) or vinegar 2-3 medium garlic cloves, crushed (1 cube) 1/4 teaspoon salt ground black pepper Combine onion with drained beans. Whisk dressing ingredients thoroughly. Stir into bean mixture. Refrigerate and let flavors combine at least 4 hours. NOTES: Great Northern beans work well in this dish. 45 minutes in the pressure cooker if you start dry, or 15 minutes if you presoak overnight. If you plan to pressure cook that long, put in extra water or it might boil dry. 2020: We tried this salad with some diced sweet onion lightly sauteed for 2-3 minutes just to get the rawness out of the flavor. Also, we substituted our regular vinaigrette for the oil/lemon/garlic dressing above. Really good!