I've made the "salsa" from Suzanne Goin's halibut recipe a number of times and it is delicious. I started using my adaptation in a number of different ways and this one has been a big hit.

Serves 4

for the vinaigrette:

• 1 Tablespoon finely chopped shallot
• 1 Tablespoon red wine vinegar
• 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
• 1/2 teaspoon agave nectar
• 1/3 cup olive oil
• freshly ground pepper

for the salad:

• 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans
• 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two
• 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise

1. To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
2. Combine the two kinds of beans and the tomatoes in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more, Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.
3. Serve at room temperature. If you make it earlier in the day, refrigerate until ready to use, but take out of the refrigerator about a half an hour before you want to serve.