Lavender Cannellini Bean Salad

A surprising salad for picnics or a light lunch.

Marinate together for at least 30 minutes: 1 large onion, chopped, 2 small sage leaves, chopped, 3 small cloves garlic, crushed, 1-2 teaspoons dried lavender, 2 tablespoons maple syrup, six tablespoons virgin olive oil, two tablespoons balsamic vinegar, juice of one lime, 1 teaspoon course grain mustard. Stir in 3/4 pound cooked cannellini beans, 1/4 cup chopped Italian parsley and allow flavors to penetrate beans.