Adapted from Perfect Tapas. Serves 4-6.
15-oz can cannellini beans
3 celery stalks, roughly chopped
1 gherkin pickle, finely chopped
2/3 cup extra virgin olive oil
4 Tbsp white wine vinegar
1 large garlic clove, finely chopped
2 tsp Dijon mustard
1 Tbsp chopped flat-leaf parsley
Pinch of sugar substitute, agave nectar or sugar, to taste
Kosher salt and fresh black pepper, to taste
Snipped fresh chives, for garnish
Drain and rinse the beans under cold water. Drain again, and add to a mixing bowl with the celery and pickle. In a small jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, parsley and sugar substitute. Shake well to emulsify the dressing, and pour it over the beans. Season to taste with salt and pepper, and transfer to a serving dish. Serve at room temperature or cover and chill before serving. At the last moment, garnish with snipped chives.