Broccoli Rabe and Cannellini Bean Salad

• 1 pound broccoli rabe, trimmed and cut across into 1-inch pieces
• 7 tablespoons olive oil
• 2 19-ounce cans cannellini beans, drained and rinsed
• 3/4 cup thinly sliced, peeled celery
• 4 teaspoons red-wine vinegar
• 2 1/2 teaspoons kosher salt
• Freshly ground black pepper to taste

1. Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 8 minutes.
4. Prick plastic to release steam.
5. Remove from oven and uncover.
6. Let cool to room temperature.
7. Place in a bowl and gently stir in the remaining ingredients.

broccoli rabe, olive oil, cannellini beans, celery, redwine vinegar, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7558 (may not work)