White Bean Salad

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1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)

1 large rib celery, thinly sliced

1/2 roasted red pepper, peeled, seeded, and chopped

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Coarse grained salt

Freshly ground black pepper

1/2 cup basil leaves, hand torn