White bean salad with sun-dried tomatoes

Ingredients

Quantity		Ingredient
1	pounds	Small white beans
8	cups	Water
2	teaspoons	Salt
12		Sun-dried tomatoes (oil-packed), drained
3	larges	Garlic cloves
⅓	cup	Olive oil
2	tablespoons	Sliced fresh oregano leaves OR- fresh basil leaves
¼	teaspoon	Freshly ground black pepper
20		Kalamata olives pitted & coarsely chopped OR- Balsamic vinegar

Directions

Pick over beans; rinse well. In a large pot, bring beans and water to a boil. Cover, remove from heat, and let stand 1 hour. Bring to a boil again, then reduce heat and cook, covered, over low heat until beans are tender (about 1 to 1-½ hours), adding 2 teaspoons salt towards end of cooking time. Drain beans and cool completely. (Beans may be rinsed in cold water to speed cooling.) Finely chop tomatoes and garlic, either by hand or in a food processor. Mix together chopped tomatoes and garlic with remaining ingredients. Pour tomato mixture over drained beans and toss gently to combine. Serve at room temperature, or lightly chilled.

May be served as a main dish with a salad of mixed greens and crusty bread, or as an accompaniment with other foods. Makes a nice picnic dish!

Copyright 1995 Karen Mintzias

Submitted By KAREN MINTZIAS On 04-24-95

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