INGREDIENTS

INSTRUCTIONS

cups dried white beans 1 small red onion, julienned 2 plum tomatoes,
chopped 3/4 cup chopped pitted cured olives (such as kalamata) 1 bunch
Arugula, rinsed well and patted dry 1/4 cup sherry vinegar 3 cloves
garlic, chopped 2 shallots, chopped 1 tablespoon whole-grain mustard
3/4 cup extra virgin olive oil Zest of 1 lemon 1 tablespoon chopped
fresh basil 1 teaspoon cracked black pepper Salt  To prepare the salad,
soak the white beans overnight. The next day,  cook the beans in 2
quarts of boiling water until tender. Drain the  beans well, and place
them in a medium bowl. Add the onion, tomatoes,  olives, and arugula
and toss to mix. Set aside.  In a small bowl, mix together the vinegar,
garlic, shallots, and  mustard. Slowly whisk I the olive oil until
emulsified. Add the zest,  basil, and pepper and mix well. Season to
taste with salt. Pour the  dressing over the bean mixture and
refrigerate for at least 30  minutes. Serve cold.  Converted by
MC_Buster.  Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories
from fat);  0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;  0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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