Ingredients:

Tip: Use any combination of fresh herbs you like: basil, parsley, and mint are nice, rosemary would work well, and so would fresh thyme or oregano.

Cooking Recipe:

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
Morph: For a super quick white bean dip: puree the salad (makes a great accompanyment to any meal) in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.