White Bean Salad


  • 2 cups white beans
  • 12 cups water
  • salt and pepper
  • 1 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 tablespoons garlic, finely minced
  • 3/4 cup sun dried tomatoes
  • 1 cup red onions, finely chopped
  • 3/4 cup chopped fresh basil


  • Soak beans overnight or for 2 hours. Pour off water, add 6 cups of water. Bring to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar and salt and pepper.
  • Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add this mixture to the beans and mix well.
  • When the beans are cool, add the chopped onions. Season with salt and vinegar to taste.


  • SERVINGS: 12