Instructions: In a medium bowl, combine 3 1/2 cups cooked small white beans with 1/4 cup red wine vinegar. Stir in 3 tablespoons chopped roasted red peppers, 2 tablespoons drained capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon each salt and freshly ground pepper. In a mini food processor, combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process until the basil is finely chopped. Pour over the bean salad and toss gently to coat. Serve at room temperature or slightly chilled.

Makes 6 to 8 appetizer or 4 salad servings.

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