Tuscan Bean Salad

• 2 teaspoons grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 canned anchovy fillets, minced
• 3 garlic cloves, minced
• 1 cup halved grape tomatoes
• 3/4 cup chopped English cucumber (1/4 medium)
• 1/2 cup chopped celery (1 stalk)
• 1/2 cup thinly sliced red onion (1/2 small)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh sage
• 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained

1. Combine first 9 ingredients in a small bowl; stir well with a whisk.
2. Combine tomatoes and next 7 ingredients in a large bowl. Add dressing; toss gently.
3. Cover and chill at least 8 hours, stirring occasionally.

lemon rind, lemon juice, red wine vinegar, olive oil, honey, salt, freshly ground black pepper, anchovy, garlic, halved grape tomatoes, cucumber, celery, red onion, parsley, fresh sage, chickpeas, cannellini beans

Taken from www.myrecipes.com/recipe/tuscan-bean-salad-0 (may not work)