Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes

By á-39238

January 04, 2013

Ingredients

• Italian Vinaigrette:
• dried tomatoes 1/2 pound
• fresh mozzarella cheese, cut into 1/2 inch cubes
• 1/2 cup pitted black olives, such as kalamata or niçoise Italian Vinaigrette
• Salt and freshly ground black pepper to taste
• 1/4 cup red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.

Vinaigrette:
Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.