Italian Bean Salad
By: Anonymous
Published: Thursday, December 10, 2009 - 2:56am

Ingredients




1 pound Dried White Beans Note 1
1 lrg Onion
White Or Yellow, Chopped
3 Cloves Garlic Rough Chopped
6 cups Water
1 Bay Leaf
Salt
2 Cloves Garlic Minced
1/4 cup Red Wine Vinegar
1 medium Red Onion Thin Slice
2 tablespoons Lemon Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1 Red Bell Pepper Cut In 1" Slices
1/4 cup Chopped Fresh Basil Or
Chopped Parsley Or Combo
1 teaspoon Chopped Fresh Sage
Freshly Ground Black Pepper

Preparation

1 Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hrs 2 Serve this delicious salad warm in the winter or chilled in the summer. It makes a wonderful main dish. 3 Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. 4 Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender. Drain, reserving the cooking liquid. 5 Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion. Add more water to cover if necessary and soak 30 min. 6 Drain. 7 Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans. Add salt and pepper to taste and adjust the seasonings. Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled. 8 Serving Size: 1 CMake 5 CServes 6 - 8