1/2 lb. sm. white beans, rinsed and drained (can substitute 1-16 oz. can white cannellini beans or black eyed peas)
1 tbsp. white wine vinegar
1 1/2 tsp. Dijon mustard
2 drops Tabasco
2 tbsp. salad oil
1 tbsp. chopped fresh basil leaves or 1 tsp. dry
3/4 tsp. chopped fresh mint leaves or 1/4 tsp. dry
1 1/2 tbsp. each chopped parsley and green onions (including tops)
1 sm. clove garlic, minced
Salt and pepper
1 c. cherry tomatoes, halved
Mint sprigs

In a 2-3 quart pan, bring 1 quart water to a boil over high heat. Add beans and cook, uncovered, for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans, discarding water.

In same pan, bring 3 cups water to a boil. Add beans and cook, partially covered, until tender (about 1 hour). Drain and set aside.

In a medium-size bowl, combine vinegar, mustard and Tabasco. Beating with a whisk, slowly add oil. Set aside.

In a large bowl, combine beans, basil, mint, parsley, green onions and garlic. Mix in dressing. Season to taste with salt and pepper. Cover and refrigerate for at least 6 hours or for up to a day.

To serve, lightly mix tomatoes into salad. Garnish with mint. 4-5 servings.