Ingredients

¾ cup braised Cannellini beans (see below)
½ pound dried cannellini or other small white beans, (about 1 1/4 cups), such as baby limas
4 sprigs fresh rosemary
2 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
1½ tablespoons red-wine vinegar, or to tatse

Description

You Don't Have To Use Cannellini Beans. Kidney Beans, Chickpeas, Or Just About Any Beans You Like Can Go Into This Salad. Whichever Beans You Use, Cut The Onion Thin At The Last Minute So It Stays Crunchy.  

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