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Wok eggs, fried rice and hot Dry Noodles.
This colorful salad is based on one we tasted in Athens. Though the flavors are terrific with either parsley or dill, use both if you can, as they each add unique herbal notes. Serve on its own as a light meal, offer it on leafy greens or make it a side to grilled shrimp or fish.
15½-ounce cans cannellini beans, rinsed and drained
Kosher salt and ground black pepper
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