INGREDIENTS

INSTRUCTIONS

Drain and rinse the beans and place them in a large saucepan. Cover
generously with cold water, then add the bay leaf and herb sprigs.
Bring to a boil, then reduce heat and cook at a gentle boil until
tender, about 20 to 25 minutes. Taste the beans to be sure that
they're cooked through. If the skins are still tough, cook them a
little longer until the skins loosen and the beans begin to open up.
While the beans are cooking, bring a small pot of water to a boil.
Drop the onion in and cook for 15 seconds; scoop out and toss with  1/2
tablespoon Champagne vinegar. Combine the red wine vinegar, lemon
zest, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl  and
whisk in the olive oil. Core and seed the tomatoes; cut into  large
pieces.  Drain the cooked beans and toss them immediately with the
vinaigrette. The hot beans wil soak up all the good flavors. Cool,
then add the tomatoes, onion, and basil. It's best to marinate the
beans for an hour or two. Season to taste with salt and pepper and a
splash of Champagne vinegar if needed; serve at room temperature.
Posted to MC-Recipe Digest V1 #200  Date: Mon, 12 Aug 1996 23:13:49
-0400  From: ADAMSFMLE@aol.com NOTES : For a light summer meal, serve
with  grilled sourdough bread, fresh mozzarella cheees and an
assortment of  black olives.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 295
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 274.6mg
Potassium: 1761.5mg
Carbohydrates: 53.4g
Fiber: 16g
Sugar: 1.8g
Protein: 21.5g