Wash and pick over Great Northern beans, discarding any that float.

Soak beans overnight in cool water.

Drain the soaked beans.

Bring beans to a boil in water seasoned with 1 dissolved chicken bouillon cube.

Reduce heat and simmer for about an hour, or until beans are tender.

Drain the cooked beans and rinse under cold water.

Chop one red onion and one green bell pepper into small pieces.

Place the chopped onion and pepper in a bowl with the cooked beans.

Slice the second red onion and green bell pepper into rings.

Set aside the sliced onion and pepper rings for garnish.

In a separate bowl, combine red wine vinegar, extra virgin olive oil, pressed garlic, diced celery, black olives, oregano, garlic powder, salt, and pepper.

Mix the vinaigrette well.

Pour the vinaigrette over the beans and chopped vegetables.

Mix all ingredients together thoroughly.

Serve the salad garnished with sliced onion and pepper rings.

Serve with crusty Italian artisan bread or pita bread.

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Store leftovers in an airtight container in the refrigerator.