White Bean, Celery, and Radish Salad
from https://www.ranchogordo.com/

This salad is a nice change from the Three Bean Salad I usually make. I omitted the cucumber because I wanted this salad to last a week and cucumber does not keep as well. I also added more olive oil and vinegar so that the salad would marinate more. It definitely needs to sit in the frig for awhile before serving so that the flavors melds. I also added a bit of sugar to counter the extra vinegar I added. Add a bit, taste and see if it needs more.

1/2 red onion, sliced thin
1 celery stalk, cut in half lengthwise and then into 1/4 inch slices
1/3 cup chopped flat leaf parsley
1 cucumber, thinly sliced
1 bunch of radishes, cleaned and trimmed, then thinly sliced
2 1/2 cups cooked Royal Corona, Ayocote Blanco, Cassoulet, or other big white bean, strained
3 tablespoons extra virgin olive oil [4 tablespoons]
2 teaspoons vinegar (Lupe used Pineapple Vinegar) [2 tablespoons]
[1/2 - 1 teaspoon sugar]
Salt and pepper to taste

Add all the ingredients to a large salad bowl and gently toss. Taste and adjust the seasonings. Serve at room temperature.