White Bean Salad

Note: To make this white bean salad faster, buy mashed garlic in a jar and keep in the refrigerator. Buy the Kalamata olives without pits. Recipe adapted from Gourmet, August 2006.

2 garlic cloves, mashed
2 tablespoons vinegar
2 cans (15 -19 oz) cans cannelloni beans rinsed and drained (about 3 cups)
1 celery rib thinly sliced
¼ cup kalamata olives, pitted and quartered
½ cup (2.5 oz) toasted pine nuts
½ cup chopped fresh mint

Wisk vinegar, garlic, olive oil. Add beans, celery, olives, pine nuts, mint and toss to coat.
Makes six servings as a side dish

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