Tuscan Bean Salad With Sage

• 2 (19 ounce) cans cannellini beans, drained and rinsed
• 1 large red onion, sliced
• salt and black pepper
• 3 -4 fresh sage leaves, minced
• 1 large garlic clove, minced
• 1 stalk celery, diced
• 1 small cucumber, peeled, seeded, diced
• 5 cherry tomatoes, quartered
• 1/4 cup brine-cured black olives, pitted and coarsely chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice or 3 tablespoons red wine vinegar

1. Combine all ingredients in a large bowl. Serve at room temperature.
2. DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
3. Drain soaked beans.
4. Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
5. Add salt and pepper.
6. Cook 30 minutes more or until tender but not mushy.
7. Drain. Place in a large bowl and cool.
8. When cool, stir in the remaining ingredients.
9. Serve at room temperature.
10. TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

cannellini beans, red onion, salt, sage, garlic, celery, cucumber, cherry tomatoes, brinecured black olives, extra virgin olive oil, lemon juice

Taken from www.food.com/recipe/tuscan-bean-salad-with-sage-223016 (may not work)