1 large can white pea beans, cooked or:
2 cans cannellini
8 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
1/2 teaspoon dried basil
2 to 3 cloves garlic, minced
pepper to taste

Drain canned beans or use precooked dried.

To make dressing, mince garlic and combine with remaining ingredients. Mix beans with the vinaigrette and chill in the refrigerator. Bring to almost room temperature before serving.