The combination of these aromatic herbs and spices makes this especially delightful.

Ingredients:
1 cup dry white beans
8-1/4 cups water
5 bay leaves
1 tablespoon dried sage
1/4 cup finely diced carrots
1/4 cup finely diced celery
1/3 cup seeded and diced tomato
1 cup freshly chopped Italian parsley
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
Chopped Italian parsley (optional)
Lettuce

Dressing:
1 tablespoon Dijon mustard
1-1/2 teaspoons freshly minced garlic
2-1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sort and rinse the beans, then soak overnight in water. Drain the beans and put 81/4 cups water in another pot with the beans, bay leaves, and sage. Cook the beans for about 40 minutes, until tender.

While the beans are cooking, combine the ingredients for the dressing. When the beans are cooked, remove the bay leaves and drain the water. Toss the diced raw vegetables and dressing with the beans. Garnish with some extra chopped parsley, if desired, and serve on a bed of varied lettuces.

Recipe makes 4 cups (8 servings) White Bean Salad.

Nutrition information per serving (1/2 cup):
89 calories
0.5 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol

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