Cannellini beans simmer with a bay leaf until tender, then get dressed while still warm in a dijon-lemon vinaigrette with roasted red pepper, kalamata olives, red onion, and basil chiffonade.
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Combine beans, water, 1/2 teaspoon salt, and bay leaf in 1-gallon pot and bring to over high heat.
Lower heat and , uncovered, for about 25-30 minutes or until beans are tender. Remove bay leaf and drain beans in colander.
Whisk together remaining 1/2 teaspoon of salt, black pepper, mustard, lemon juice, and olive oil. Pour over warm beans.
When beans have cooled, toss together with red peppers, red onion, olives, and basil.
Season with salt and pepper to taste.
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