White Bean Salad with Carrots and Tomatoes

• 1 cup dried white beans, such as navy
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 1 small red onion, finely chopped
• 1 cup grape tomatoes, halved lengthwise
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/4 cup red-wine vinegar
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon sugar
• 3 tablespoons olive oil
• Coarse salt and freshly ground pepper

1. Put the beans into a large bowl; cover with water by 2 inches.
2. Cover with plastic wrap.
3. Let soak at room temperature 6 hours (or overnight).
4. Drain; rinse.
5. Transfer the beans to a medium saucepan; cover with cold water by 1 1/2 inches.
6. Bring to a simmer.
7. Cook, covered, until tender, about 25 minutes.
8. Drain.
9. Rinse with cold water, and let cool completely.
10. Transfer to a bowl; cover with plastic wrap.
11. Refrigerate 15 minutes.
12. Add the carrots, onion, tomatoes, and parsley to beans; toss well.
13. Whisk together the vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper.
14. Toss the vinaigrette with the bean mixture.
15. Season with salt and pepper.
16. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

white beans, carrots, red onion, grape tomatoes, parsley, redwine vinegar, fresh thyme, sugar, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/white-bean-salad-with-carrots-and-tomatoes-392399 (may not work)