WHITE BEAN SALAD APPETIZER

1 cup dried white beans
1/2 cup Wesson Oil (vegetable oil)
1 tablespoon red wine vinegar
1 teaspoon chopped red onion
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
FOR SERVING:
Cocktail rye bread
Dijon-style mustard

Cook beans following package directions; drain. Place in serving bowl.

Combine oil, vinegar, onion, chives, parsley, salt and pepper in screw-top jar. Shake to blend. Pour over warm beans; toss gently; refrigerate.

TO SERVE:
Spread cocktail rye bread rounds with mustard; partially mash beans; spread on bread.

Phyllis White, Marina Del Rey, CA, winner
1977 Wesson Salad of the Year Contest, Appetizer Salad Category, $1,000 Second Prize

Makes 8 servings
From: Recipelink.com
Adapted from source: Wesson Oil