2 (20 oz.) cans cannellini beans
1/2 c. finely chopped parsley
2 ribs celery, finely chopped
3 cloves garlic, chopped fine
1/4 c. extra virgin olive oil
2 tbsp. (or more) red wine vinegar
Salt and freshly ground pepper

Pour beans into a strainer, then hold under running cold water so that they are thoroughly washed. Drain.

In a mixing bowl place the parsley, celery and garlic. Pour on the olive oil and toss gently. Add the vinegar, salt and pepper, then toss again.

Serve at room temperature.

Makes about 10 servings.