1/2 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup chopped fresh parsley
1 tbsp grated lemon rind
1/3 cup fresh lemon juice
2 tbsp chopped fresh sage
2 tbsp olive oil
1/2 tsp salt
1/4 tsp crushed red pepper
3 15-oz. cans cannellini beans, or other white beans, rinsed and drained
Optional: two garlic cloves, minced
Combine all ingredients in a large bowl. Let stand at room temperature at least 30 minutes before serving. The salad can be refrigerated for up to two days; bring to room temperature for full flavor.