Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes

• 1 1/2 cups dried navy beans, rinsed and picked over
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 4 cups firmly packed spinach, washed, drained, and stems removed
• 1/2 cup chopped sun-dried tomatoes
• 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup pitted black olives, such as kalamata or nicoise
• Italian Vinaigrette
• Salt and freshly ground black pepper to taste

1. 1.
2. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil.
3. Reduce heat and simmer, uncovered, 45 minutes.
4. Remove from the heat, drain, and rinse.
5. 2.
6. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches.
7. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm.
8. Drain and rinse the beans thoroughly.
9. Set aside to cool.
10. 3.
11. Heat the olive oil in a skillet over medium heat.
12. Add the onion and cook and stir until slightly brown, about 5 minutes.
13. 4.
14. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined.
15. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day.
16. If refrigerating, add the spinach just before serving.

navy beans, olive oil, yellow onion, tomatoes, mozzarella cheese, black olives, italian vinaigrette, salt

Taken from www.epicurious.com/recipes/food/views/tuscan-white-bean-salad-with-spinach-olives-and-sun-dried-tomatoes-106538 (may not work)