- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- kosher salt and black pepper
- 3 15.5-ounce cans cannellini beans, rinsed
- 1 bell pepper, chopped
- 1/2 small red onion, thinly sliced
- 2 teaspoons fresh thyme leaves
- In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper.
- Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature.