White Bean Salad With Green Olives

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White Bean Salad With Green Olives

 

1 1/2 cups dry white beans, soaked overnight

1 yellow onion, peeled, halved, stuck with 2 whole cloves

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup green Spanish olives, pitted and sliced

2 red peppers, roasted, seeded and diced

1 European seedless or 6 Kirby cucumbers, peeled, seeded, diced

1 bunch scallions, washed, sliced thin

6 Italian roma tomatoes, cored, seeded, diced

1 bunch fresh parsley leaves, cut chiffonade

3 tablespoons sherry vinegar

1/2 cup extra virgin 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.

Makes 4 servings.