Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes

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. 

**If refrigerating, add the spinach just before serving.