White Bean, Sage And Tomato Salad

• 3/4 pound dried white beans
• 1 teaspoon mustard
• About 1 tablespoon white-wine vinegar
• About 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1/2 cup fresh sage leaves
• 6 plum tomatoes
• 1/2 red onion, chopped

1. Cook the beans in water to cover until tender (about 40 minutes).
2. Drain, if necessary, and place in a large bowl.
3. Combine the mustard, vinegar and olive oil.
4. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot.
5. Toss and set aside.
6. Chop the sage leaves and the tomatoes and add them to the salad with the onion.
7. Mix and correct the seasoning.

white beans, mustard, whitewine vinegar, extravirgin olive oil, salt, fresh sage, tomatoes, red onion

Taken from cooking.nytimes.com/recipes/1993 (may not work)