For those of you who have trouble using up parsley, you'll find a good home for your entire bunch in this recipe. Eat it by itself, or put atop salad mix or frisee, or any of your favorite greens.
1 bunch finely chopped parsley
4 cups cooked white or cannellini beans
Juice of one lemon
2 tbs champagne vinegar
1/4 cup olive oil
1-2 Tbs minced shallot (or green onion!)
salt and pepper to taste (very important)
In a jar, combine the oil, vinegar, lemon juice, and shallow tor green onions. (It should be 2 parts oil, 1 part lemon juice, and 1 part vinegar) Cap tightly and shake to combine. Mix the beans and parsley together and top with desired amount of dressing. Add salt and pepper to taste.