Tuscan Bean Salad with a Walnut Sage Vinaigrette (my version): 2 cups cooked cannellini beans, 1 tbsp scallion, 1/4 cup walnut pieces, 8 mushrooms quartered, 1/4 cup olive oil, Juice of 1/2 lemon, 2 tablespoons sage, 1 clove rough chopped garlic, 1 tsp italian parsley, Salt and pepper