This
variation on a simple Tuscan classic
might be considered heresy to purists, but the
addition of olives, sun-dried tomatoes, and spinach is awesome! It's a great dish anytime. The salad can be made a day in advance; serve it lightly
chilled or at room temperature.
INGREDIENTS (Serves 6-8)
- 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
- Balsamic Vinaigrette
- Salt and freshly ground black pepper to taste
PREPARATION
·
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.