Soak beans overnight with water. Cook for 35-40 minutes or until tender; drain. (Or use 2 cups canned white beans, drained). Mix beans with scallions. Place in a serving dish. Garnish with tomatoes and pepper (rings if using hot slender pepper, which is what is normally used, or wedges if using bell pepper). Top with egg cut into wedges. Beat together olive oil, lemon juice, vinegar, remaining salt and pepper. Pour over beans. Serve cold.
Number of Servings: 4
Recipe submitted by SparkPeople user LAPISLAZOULI.