Inspired by a similar dish from my step-MIL, we tried this recipe: https://www.realgreekrecipes.com/white-bean-salad/
Our modifications: first, to accommodate our 15.5 oz canned low-sodium cannellini beans (which we rinsed and drained), we doubled the dressing (with some exceptions noted below) as follows: 2 garlic cloves, 2 tsp black mustard seeds, 1/4 cup red wine vinegar, 1/3 cup lemon juice (slightly more than double), zest from 1 lemon, 1/2 cup (8 Tbsp, reduced from 10 Tbsp) olive oil, 1/2 medium red onion (or 1 large shallot), 2 Tbsp parsley, and 2 Tbsp dill.
Second, we skipped the olives. We also added a ¼ tsp sugar and 1/8 tsp each cumin and coriander for brightness. (Dec. 2021)
Cooking Adventures 