White bean salad

Two posts in one day??? What is this madness, you may ask. Well, since I don't have to work, I can cook and then blog about it! Although I'm out of stories for the time being, don't let the brevity of this post fool you. This dish is packed with flavor and very easy. Bon appetit!
Adapted from "Mad Hungry, Feeding Men and Boys"

Ingredients

3 15- ounce cans cannellini beans, drained
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (I used dill and was very satisfied with the result)
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 scallions

Rose's Vinaigrette (also adapted from "Mad Hungry")

1 tablespoon minced shallot or garlic
1 teaspoon smooth Dijon mustard
1 teaspoon light brown sugar
1/2 teaspoon coarse salt (the original recipe called for 3/4 teaspoon. I thought this was too salty. Perhaps use the 1/2 teaspoon and add additional salt to taste.)
1/4 teaspoon freshly ground black pepper
1/4 teaspooon Worcestershire sauce
2 1/2 tablespons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

1 - Combine the beans in a large bowl with the red onion, parsley, herb of choice, salt, and pepper.
2 - In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
3 - Add the vinegar, lemon juice, and olive oil.Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste.
4 - Slowly stir in the dressing to taste. Garnish with the scallions. The salad will keep in the fridge for 3 days.