Name: Cannellini Salad with Olives
Cook time: 2 hours
Yield: 12 first-course
Ingredients: 1 pound dried cannellini (white kidney beans) or Great Northern beans, rinsed; 10 large fresh sage leaves; 6 garlic cloves, peeled; 2 teaspoons fine sea salt; 5 tablespoons extra-virgin olive oil; 3 tablespoons (or more) fresh lemon juice; 1 cup chopped fresh Italian parsley; 1/2 cup chopped red onion; 24 large Kalamata olives, pitted, coarsely chopped; 2 large roasted red bell peppers from jar, drained, chopped; 2 tablespoons drained capers; 1 tablespoon minced fresh oregano

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