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Tuscan white bean and spinach salad
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| 1 1/2 cups | dried navy beans, rinsed and picked over |
| 1/4 cup | olive oil |
| 1 | yellow onion, finely chopped |
| 4 cups | firmly packed spinach, washed, drained, and stems removed |
| 1/2 cup | chopped sun-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 | |
| freshly ground black pepper to taste | |
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.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Tuscan-White-Bean-Salad-with-Spinach-Olives-and-Sun-Dried-Tomatoes-106538#ixzz2CIMPuguw
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