White Beans with Tomatoes and Herbs

3 1/2 cups cooked Navy or Great Northern Beans, drained and rinsed, or 1 1/3 cups dry beans
4 Italian tomatoes, cut into 1/2-inch cubes
1 tablespoon chopped fresh basil or mint (1 teaspoon dried)
2 large garlic cloves, minced or pressed
1/2 cup red onion, minced
6 celery hearts, with leaves, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
Freshly ground pepper to taste

Combine all ingredients except beans in a large bowl. Add beans and stir carefully, so they do not break apart. Serve salad cold on a bed of lettuce.

Makes 4 servings
Source: Michigan Bean Commission