Dandelion and White Bean Salad with Mint and Olives

• 1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained
• 1 bay leaf
• Salt
• 1/2 pound dandelion, stems discarded
• 1/3 cup extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped mint
• 1/2 small onion, finely diced
• 8 pitted green olives, sliced crosswise 1/4 inch thick
• Freshly ground black pepper

1. Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil.
2. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level.
3. Remove from the heat and stir in 1 tablespoon of salt.
4. Let stand for 5 minutes.
5. Drain the beans, discard the bay leaf and let cool.
6. In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes.
7. Drain and let cool, then lightly squeeze out excess water.
8. Coarsely chop the dandelion.
9. In a bowl, combine the oil, lemon zest, lemon juice and mint.
10. In a large bowl, combine the beans and dandelion.
11. Add the onion, olives and dressing; toss well.
12. Season with salt and pepper and toss again.
13. Cover and refrigerate for 1 hour.
14. Serve lightly chilled.

white beans, bay leaf, salt, dandelion, extravirgin olive oil, lemon zest, lemon juice, mint, onion, green olives, freshly ground black pepper

Taken from www.foodandwine.com/recipes/dandelion-and-white-bean-salad-mint-and-olives (may not work)