Recipe - White Bean Salad With Green Olives

1 One half cup Dry white beans; soaked
overnight
1 Yellow onion; peeled,
halved,
; and stuck with
2 Whole cloves
1 Bay leaf
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
One half cup Green Spanish olives; pitted
and cut or sliced up
2 Red peppers; roasted,
seeded,
; and minced
1 European seedless or 6 Kirby
cucumbers; peeled, seeded,
; and minced
1 bn Scallions; washed, cut or sliced up
thin
6 Italian Roma tomatoes;
cored, seeded,
And minced
1 bn Fresh parsley leaves; cut
chiffonade
3 tablespoon Sherry vinegar
One half cup Extravirgin olive oil

Drain, rinse and drain white beans. Place in a medium heavy saucepan and
add onion halves (with cloves), bay leaf, and enough water to cover by an
inch. Bring to the boil, reduce to barely a simmer, cover and cook 20
minutes. Add salt and pepper, and a little more water if none is visible
when you tilt the pan, and cook another 20 to 30 minutes until beans are
creamy inside but still intact. Drain and remove onions and bay leaf. Let
cool. Place white beans in a large bowl with olive, peppers, cucumbers,
scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl
and slowly drizzling in olive oil while whisking to form an emulsion. Pour
vinaigrette over beans and vegetables, add parsley, and stir well. Taste
and adjust seasoning if necessary. Serve at room temperature. This recipe
yields 4