Arugula and Cannellini Salad With Olive Vinaigrette

• 12 cup pitted oil-cured olives, such as Nicoise (about 36)
• 14 cup water
• 1 garlic clove
• 12 cup fresh basil leaf
• 2 teaspoons sherry wine vinegar
• 12 teaspoon ground cumin
• 1 (15 ounce) can white beans, rinsed and drained
• 1 12 cups red pear tomatoes or 1 12 cups grape tomatoes or 1 12 cups cherry tomatoes, halved
• 12 red onion, thinly sliced
• 1 bunch arugula, trimmed and washed (about 6 oz)

1. Make vinaigrett: Combine olives and the water in the bowl of a food processor.
2. Process until olives are finely chopped.
3. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
4. In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
5. Pour vinaigrette over bean mixture and toss to coat.
6. To serve: divide argula leaves among four plates and mound bean mixture on top.

olives, water, garlic, fresh basil leaf, sherry wine vinegar, ground cumin, white beans, red pear tomatoes, red onion, arugula

Taken from www.food.com/recipe/arugula-and-cannellini-salad-with-olive-vinaigrette-320029 (may not work)