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

By jjadin

A spin on the Tuscan classic salad with the addition of olives, sun dried tomatoes and spinach. A perfect dish for spring or summer, serve slightly chilled or at room temp. Enjoy!

Ingredients

• Italian Vinaigrette:
• 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 sun-dried tomatoes, chopped
• 1/2 pound 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 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
Preparation time 15mins
Cooking time 120mins

Preparation

Step 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.

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.

Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.

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.