I found this on the web and made it as a side dish for Easter dinner. It brings back memories of Italy and is delicious. I left out the salami, making it a vegetarian dish.

Tuscan White Bean Salad

2 Tablespoons olive oil
2 minced garlic cloves
28 ounces drained and rinsed white Tuscan beans or pinto beans (I used cannellini beans)
1/2 cup minced fresh sage leaves
1/2 cup red wine vinegar
Salt
Freshly ground black pepper
1 sliced small red onion
3 ounces high quality sliced salami
Extra-virgin olive oil

Heat the olive oil over medium-high heat in a medium saucepan. Add the garlic and saute for one minute.

Add the beans and sage and saute for three minutes.

Turn off the heat, but leave the pot on the burner. Add the vinegar, salt, and pepper and toss well to coat. Cool to room temperature.

Add the onion and salami and toss. Drizzle with the extra-virgin olive oil to taste and toss before serving.

Makes 6 servings