Arugula and White Bean Salad
2 cups dried white northern beans, soaked in water overnight
2 cloves garlic
2 teaspoons fresh rosemary or 1tsp dried
1 tablespoon red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
2 cups arugula, chopped fine
3-4 roma tomatoes, chopped fine
1/4 cup kalamata olives, chopped fine
Instructions:
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.
In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.
Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.
Posted on: February 25th, 2008 Credit:
