White Bean and Kalamata Salad

Here's a salad trick that I love.  (OK, first of all, you should know that I love salad tricks in general.)  But this trick is particularly good: flavorful bean salads.  You just make big batches of bean salads then they are ready to plop on top of big piles of lettuce.  They function as toppings and dressings simultaneously! Are you as excited about this idea as I am?  No?  OK, well, I still think you'll like this salad, either on its own or on top of lettuce.

It's super easy.  Just drain and rinse two cans of white beans, then toss them with a finely-diced red pepper, 1/2 cup of chopped kalamata olives, and a handful of parlsey (chopped, of course).  Add red wine vinegar, salt and pepper to taste.  Done!