This amount is good for an appetizer or side dish for 4 people. I like to serve it with some focaccia to mop up the dressing.

1/4 cup extra-virgin olive oil
1 tablespoon rice vinegar
1/2 tablespoon mustard
1/2 shallot, minced
1 garlic clove, minced
Zest of 1 lemon & 1/8 cup freshly squeezed lemon juice
A handful of chopped flat-leaf parsley
Salt and freshly ground black pepper
2 cups cooked white beans (like cannellini or corona)
1 sprig of rosemary

Method

In a medium bowl, whisk together olive oil, lemon juice, vinegar, mustard, shallot, garlic, lemon zest, and parsley. Taste and season with salt and pepper, as desired. Add the beans and rosemary sprigs, The beans should be totally covered by the dressing. Stir and then let the beans marinade for at least an hour, preferably for a day.