Two Bean Salad

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2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

One 15-ounce can cannellini beans, drained and rinsed

One 15-ounce can kidney beans, drained and rinsed

1/4 cup chopped fresh flat-leaf parsley

1 stalk celery, finely diced

1 scallion, green and white parts, thinly sliced on the diagonal 

1/4 small red onion, minced