Tuscan White Bean Salad
- Prep Time: 25 minutes
- Cooking Time: 15 minutes
- Serves: 4
This dish reminds me of my recent visit to Italy’s Tuscan countryside. White beans show up in all of Tuscany’s favorite recipes. They are rich and creamy and pair nicely with fresh herbs and spicy spinach. I enjoy this salad with fresh mozzarella balls, but it’s just as delicious without the cheese. Try using it as a topping on slices of crunchy bruschetta.
- Part of Meal: Side
- Service Temp: Room Temperature
- Special Diet: Vegetarian, Gluten Free
- 2 can(s) white beans, navy or great northern beans
- 1/4 cup(s) olive oil
- 1 small yellow onion, finely chopped
- 1 bag of pre-washed spinach, stems removed
- 1/2 cup(s) sun-dried tomatoes, chopped
- 1/4 cup(s) black olives, pitted and sliced in half
- 1/2 cup(s) mozzarella cheese balls, sliced in half (optional)
- kosher salt and freshly ground black pepper
- Vinaigrette
- 1/4 cup(s) red wine vinegar
- 1/4 cup(s) extra virgin olive oil
- 2 tablespoon(s) fresh oregano, minced
- 1/2 teaspoon(s) dry oregano
- 1 tablespoon(s) Dijon mustard
- 3 cloves of garlic, minced
- kosher salt
- freshly ground black pepper
- Drain the white beans into a strainer and run cold water over them until the preservatives have been washed away. Shake them dry and place them in the large bowl.
- Re-hydrate the sun-dried tomatoes by placing them in a small bowl and covering them with warm water. After 15 minutes drain the tomatoes and add them to the large bowl of beans. Add the olives as well.
- In a large sauté pan placed over medium heat add the 1/4 cup of olive oil and minced onion. Sprinkle a pinch of salt on the onions. Sauté for 10 minutes until the onions are translucent but not browned. Add the spinach to the sauté pan and toss the onions and spinach together. Sauté for another 5 minutes until the spinach is wilted.
- Add the onions and spinach to the large bowl of beans.
- Prepare the vinaigrette by combining the vinegar, Dijon mustard, fresh and dried oregano and garlic to a medium bowl. Slowly whisk in the olive oil. Season with salt and pepper.
- Add the mozzarella to the bean mixture and pour half of the vinaigrette on top. Toss everything together and taste to see if you need to add more vinaigrette.
- This salad can be up to 1 day ahead of time, just add the vinaigrette 1 hour before serving.