Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve it lightly chilled or at room temperature. Ingredients:
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 and freshly ground black pepper to taste |
Directions:
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. 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. 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. 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.
5. The Foster's Market Cookbook Random House
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