Mentioned this on Not About Food, so I thought I'd give the recipe here. I always use canned beans for this - their consistency is perfect for the purpose.
4 15 oz. cans beans - cannelini, navy, pinto, or a mixture
1 small onion, chopped fine
1 minced or pressed clove of garlic
juice of one lemon
chopped herb of your choice - used fresh basil last night
"enough" good olive oil
salt and pepper to taste
Rinse and drain the beans; shake in a colander to dry. Add the other ingredients. Pour and stir in the oil until the beans are glistening with it, but don't drown them. Adjust seasonings to taste - you might want more lemon juice, for instance, or you can use a nice vinegar instead.
This is SO flexible - changing the herb can change the salad a lot, but it's always good. This is the only thing I've done that a professional cook has asked the recipe for; some friends had a sandwich shop in Nashville, and this became their signature salad. I like to think that wasn't why they went out of business...!