Lemony Bean Salad

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2 tablespoons lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon minced fresh garlic

1/4 teaspoon ­Dijon mustard

1/8 teaspoon black pepper

1/8 teaspoon sugar

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

1 (15-ounce) can cannellini beans, rinsed and drained

2 tablespoons shaved fresh Parmigiano-Reggiano cheese

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