White Bean Salad with Anchovy Vinaigrette | Peachy the Magazine

Ingredients

• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• 1 large garlic clove, grated
• 2 teaspoons stone ground mustard
• 3–4 anchovy filets, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ½ small red onion, thinly sliced
• 2 tablespoons vegetable oil
• 2 tablespoons capers, drained
• 2 15-ounce cans butter or cannellini beans, drained and rinsed
• ½ cup cherry tomatoes, cut in half
• ½ cup Italian parsley leaves, roughly chopped
• Flaky salt for serving