Warm White Bean Salad

PREP  20 MIN COOK  1 HR 20 MIN SERVES  4

Soak 1 1/3 cup picked over and rinsed dried small white beans according to package directions. 

Drain beans; transfer to pot.

Add enough cold water to cover beans by 2 inches; bring to boil.

Reduce heat and simmer until beans are tender, about 1 hour.

Meanwhile, whisk juice and grated zest of 1 small lemon;

1 Tbsp extra-virgin olive oil; 

1 garlic clove, crushed through press;

3/4 tsp salt, and 1/4 tsp black pepper in large bowl.

Stir in 1 cup chopped flat-leaf parsley, 

1 diced plum tomato, and 1 diced celery rib with leaves.

Drain beans in colander; let cool slightly, about 15 minutes.

Add beans to parsley mixture; toss to coat.

Serve warm or at room temperature. 

PER SERVING (GENEROUS 1 CUP): PointsPlus value: 7

Now I enjoy a bean salad once-in-a-while however I wanted "more" out of this - 

so we opted to add some green, red, orange and yellow peppers, to taste. I also cut 1/2 of a red onion to insert that little-bit of zang-needed. 

Voilà - c'est beautiful! New colourful "Warm White Bean Salad" à-la-moi!

[Update: April 30, 2011]: Just wanted to add that this salad is indeed better warmed-up. Typically I'm used to eating bean salads cold, and had originally had this one cold. But then I decided to warm it up and wow what a change in flavour! Great salad!