2 cans Cannolini beans (Italian white beans)
2 lg. red onions, chopped
1 1/2 c. chopped celery
3/4 c. stuffed olives, sliced
Salt and pepper
1/2 c. olive oil
3 tbsp. white wine vinegar

Drain beans; mix with onions, celery, and olives. Season well. Combine oil and vinegar. Pour just enough over salad to coat ingredients well. Refrigerate overnight. Remove 1 hour before serving and sprinkle with parsley if you wish.