Tuscan Bean Salad With Sage - cooking recipe

Ingredients

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

Preparation

Combine all ingredients in a large bowl. Serve at room temperature.
DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
Drain soaked beans.
Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
Add salt and pepper.
Cook 30 minutes more or until tender but not mushy.
Drain. Place in a large bowl and cool.
When cool, stir in the remaining ingredients.
Serve at room temperature.
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.