Here’s a new take on bean salad. If you don’t like or can’t find cannellini beans, feel free to substitute any other variety. Great Northern, red kidney beans and black beans would all be good choices (you’ll just have to change the recipe’s name).

The recipe is from Nicholas “Bino” Rubino, owner of The Sandwich Shoppe, a restaurant in East Harlem. It’s included in a new book, “The Go Green East Harlem Cookbook” (Jones Books, $17.95). The book is bilingual — flip it over to go from English to Spanish — with 136 pages in each language. Local restaurants and residents contributed recipes that encompass a variety of cuisines and ingredients.

“At first glance, you might not see East Harlem as the place for fresh thinking about healthy urban living,” wrote Manhattan Borough President Scott Stringer, who edited the book and wrote its introduction. “… But it is a new day. If you need convincing, attend one of the monthly Thursday-morning meetings of the hundred-strong Go Green East Harlem steering committee. East Harlem and its leaders are determined to be ahead of, not behind, the environmental curve this time around.”

EASY SUMMER WHITE SALAD

Yield: 6 servings

2 cans cannellini beans, rinsed and drained

1/2 red onion, sliced into thin rounds

1 rib celery, diced

1 large clove garlic, minced

1/4 cup flat-leaf parsley, chopped

1/4 cup white wine vinegar

1/3 cup extra-virgin olive oil

1/2 tablespoon kosher salt

Freshly ground black pepper

In a bowl, combine beans, onion, celery, garlic and parsley. Add vinegar; stir to combine. Add oil. (Beans will not absorb the vinegar if you add the oil first.) Season with salt and pepper to taste. Cover; refrigerate for at least 10 minutes for flavors to develop.