White Bean Salad With Green Olives

Course : Beans
Serves: 4
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1 1/2 cups dry white beans -- soaked overnight
1 medium yellow onion -- peeled, halved, and stuck with
2 whole cloves
1 piece bay leaf
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 cup green Spanish olives -- pitted and sliced
2 medium red peppers -- roasted, seeded, and diced
1 medium European seedless or 6 Kirby cucumbers -- peeled, seeded, and diced
1 bunch scallions -- washed, sliced thin
6 medium Italian roma tomatoes -- cored, seeded, and diced
1 bunch fresh parsley leaves -- cut chiffonade
3 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil

Preparation / Directions:

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.

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