1 c. dry white beans
8 1/4 c. water
5 bay leaves
1 tbsp. dried sage
1/4 c. finely diced carrots
1/4 c. finely diced celery
1/3 c. seeded and diced tomatoes
1 c. freshly chopped Italian parsley
1/8 tsp. freshly ground black pepper
1/8 tsp. salt
Lettuce

DRESSING:

1 tbsp. Dijon mustard
1 1/2 tsp. freshly minced garlic
2 1/2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Sort and rinse the beans, then soak overnight in water. Drain the beans and put 8 1/4 cups water in another pot with the beans, bay leaves and sage. Cook the beans for about 40 minutes until tender.

While the beans are cooking, combine the ingredients for the dressing. When the beans are cooked, remove the bay leaves and drain water. Toss the diced raw vegetables and dressing with the beans. Garnish with some extra chopped parsley, if desired, and serve on a bed of varied lettuces.