White Bean-Vegetable Salad

• 3/4 cup diced carrot
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon rubbed sage
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 cup diced yellow bell pepper
• 1/2 cup thinly sliced green onions
• 10 cherry tomatoes, quartered
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 4 cups torn curly endive

1. Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.
2. Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.

carrot, red wine vinegar, olive oil, salt, dried basil, thyme, red pepper, sage, black pepper, garlic, yellow bell pepper, green onions, tomatoes, cannellini beans, torn curly endive

Taken from www.myrecipes.com/recipe/white-bean-vegetable-salad (may not work)