We continue to be amazed at the simplicity and flavor of the recipes in Judith Barrett's Fagioli: The Bean Cuisine of Italy. There are 8 ingredients in this salad, including the salt and pepper. We decided a splash of vinegar wouldn't hurt, but that's a personal decision.

About this salad, Judith says: "Coronas are found all over Italy, and are almost always served in a salad. If you can’t find corona beans, you can easily prepare this dish with other white beans. I sampled this salad at a remarkable food shop in Rome called Franchi, where you’ll find an expansive and elegant prepared food take-out selection."

• 2 cups cooked corona beans, such as Rancho Gordo Royal Coronas, drained
• 1 medium carrot, grated
• 2 celery stalks, chopped
• 1 small red onion, chopped
• 5 flat-leaf parsley sprigs, leaves only, chopped
• Salt and freshly ground black pepper
• 4 tablespoons olive oil

Serves 4

1. Combine the cooked beans with the carrot, celery, onion, and parsley in a large mixing bowl. Add salt, pepper, and olive oil; stir well to combine and let rest about 15 minutes at room temperature to allow the flavors to blend before serving.