Cannellini Salad in Butter Lettuce Cups
A very elegant salad, from Vegetarian Times Cooks Mediterranean.

1 can (15 ounces) cannellini beans (or other white beans, drained and rinsed
Grated zest of 1 lemon
1 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 or 3 fresh sage leaves, chopped (optional)
1 to 2 tablespoons Nicoise olives, pitted and chopped (optional)
salt and freshly ground black pepper to taste
6 leaves butter lettuce

In a large bowl, combine all of the ingredients except the lettuce. Toss well. Chill salad for at least 1 hour or overnight.

To serve, place a scoop of bean salad in each lettuce leaf.