Recipe - White Bean And Olive Salad

2 cups dried white beans 1 small red onion, julienned 2 plum tomatoes,
chopped Three fourths cup chopped pitted cured olives (such as kalamata) 1 bunch
Arugula, rinsed well and patted dry One fourth cup sherry vinegar 3 cloves garlic,
chopped 2 shallots, chopped 1 tablespoon wholegrain mustard Three fourths cup extra
virgin olive oil Zest of 1 lemon 1 tablespoon chopped fresh basil 1
teaspoon cracked black pepper Salt

To prepare the salad, soak the white beans overnight. The next day, cook
the beans in 2 quarts of boiling water until tender. Drain the beans well,
and place them in a medium bowl. Add the onion, tomatoes, olives, and
arugula and toss to mix. Set aside.

In a small bowl, mix together the vinegar, garlic, shallots, and mustard.
Slowly whisk I the olive oil until emulsified. Add the zest, basil, and
pepper and mix well. Season to taste with salt. Pour the dressing over the
bean mixture and refrigerate for at least 30 minutes. Serve cold.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.