White Bean-vegetable Salad

3/4 c Diced carrot
3 tb Red wine vinegar
2 tb Olive oil
1/4 ts Salt
1/4 ts Dried basil
1/8 ts Dried thyme
1/8 ts Crushed red pepper
1/8 ts Rubbed sage
1/8 ts Black pepper
2 Cloves garlic, minced
1 c Diced yellow bell pepper
1/2 c Thinly sliced green onions
10 Cherry tomatoes, quartered
32 oz Cannellini beans or other white beans, rinsed and drained
4 c Torn curly endive

Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving size: 1-1/2 cups bean mixture and 1 cup endive).

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