Summery Bean Salad with Preserved Lemon Vinaigrette

Name: Summery Bean Salad with Preserved Lemon Vinaigrette
Ingredients: for the vinaigrette; 1 tablespoon finely chopped shallot; 1 tablespoon red wine vinegar; 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced; 1/2 teaspoon agave nectar; 1/3 cup olive oil; couple grinds fresh ground pepper; 1 - 2 pinches salt; for the bean salad; 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans; 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two; 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise; 3 tablespoons thinly sliced red onion