TUSCAN BEAN SALAD

8 small red thin-skinned potatoes cut into small chunks
½ lb asparagus, tough ends snipped off, cut into 1 inch pieces
2 cans (15oz) white kidney beans (cannellini) drained and rinsed
½ cup finely chopped red onion	
2 lg tomatoes, seeded and diced
¼ cup sherry or red wine vinegar	
1 tbs Dijon mustard
¼ cup olive oil	freshly ground pepper
3 tbs minced fresh sage leaves, OR 
2 tbs sage mixed with 2 tbs minced parsley

In 4-5 quart pan, bring 2 quarts water to boil over high heat; add 
potatoes and cook just until tender when pierced (about 10 minutes).  
Add asparagus and continue cooking until tender-crisp (about 3 minutes).
Drain, rinse with cold water until cool, and drain again.

In large bowl, combine potatoes, asparagus, beans, onion and tomatoes.
In a small bowl, stir together vinegar and mustard; add oil and whisk 
until blended.  Stir in sage.  Pour dressing over bean mixture and stir
gently.  Season with salt and pepper.  If made ahead, cover and 
refrigerate until next day.  Serve at room temperature, stirring before
serving.  Serves 8.

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