White Kidney Bean Salad

1 can (15 ounces) white kidney or 1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon dried basil, crushed
1/4 teaspoon thyme, crushed
1/4 teaspoon rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.

To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge. Makes 4-6 servings.