1 (19 oz) can cannellini beans rinsed & drained
1 lg rib celery thinly sliced
1/3 lg sweet onion chopped
1/2 lg roasted red pepper chopped
2 tbsps red wine vinegar
1 tablespoon extra virgin olive oil
coarse ground salt
freshly ground pepper
1/2 cup basil leaves (or other fresh herbs) hand torn
Place vinegar, oil, celery, red pepper and onion in a medium bowl. Mix. Add drained beans and toss till well combined. Season and add basil leaves. Serve immediately.
For a super quick white bean dip, puree the salad in a food processor. Add a couple of dashes Tobasco and serve on crackers or grilled bread.