Ingredients

• 1/3 cup chopped shallots
• 3 tablespoons red wine vinegar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon ground black pepper or to taste
• 1/8 teaspoon crushed red pepper flakes or to taste
• 2 tablespoons extra virgin olive oil
• 2-15 ounce cans cannellini beans, rinsed and drained well
• 2 tablespoons basil, chopped
• 1/3 cup Italian flat leaf parsley leaves, stems removed, finely chopped