TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)

Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 16

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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

Steps:

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.