French Basque-Style White Bean Salad a la Maison Jaussaud's (Adapted from Tom Lingo's Recipe)

This recipe is adapted from my neighbor Tom's, who told me he got it years ago from the owner of Maison Jaussaud's (aka 'Josos') in Bakersfield, California. Maison Jaussaud, a venerable and upscale French restaurant on South Union Avenue in Bakersfield, had its heyday back in the 1950's 60's and '70s. It closed its doors I believe in the early '90s? due to changing tastes and times, but many of its patrons fondly remember their famous white bean salad. Although the restaurant was French, their beans seem to be in the Basque style of pickled beans with olive oil, vinegar, minced garlic and onion. Tom cooked his white beans in an Instapot cooker until al dente, but I opted to used canned instead to speed up the process. Really delicious served on sourdough or French bread.

Original Ingredient List & Directions from Tom Lingo:
1 lb. baby white beans cooked in Instapot for 70 minutes, drain & rinse
4-6 large cloves garlic, crushed (more if you want)
1/2 cup diced green onions
1/2 medium bell pepper, diced very fine
1/2 cup celery, diced very fine (optional)
1 part vinegar (white or apple cider)
2 parts olive oil or vegetable oil (or a mixture)
Lemon juice (optional)
Salt & pepper to taste

Combine all ingredients, cover, marinate and refrigerate for 24 hours. Serve with sourdough bread or as a topper on a green salad.

My Adaptation:
Two 15-oz cans white beans, rinsed
2 scallions, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, grated
1/2 medium green bell pepper, finely diced
3 tbsp. apple cider or white vinegar
2 tbsp. fresh lemon juice
8 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper

Combine, cover and refrigerate overnight. Serve with crusty sourdough or French bread

Rinse the canned beans in a colander.

Let the beans drain thoroughly.

Apple cider vinegar, olive oil, minced garlic, scallions and celery.

Combine all ingredients together in a bowl and season to taste with salt and pepper.

Serve with sourdough/French bread. 
Tom brought us this loaf from Pyrenees Bakery in Bakersfield.