TUSCAN BEAN, OLIVE AND TOMATO SALAD
MAKES 6 SERVINGS

Salad:
1 c. (250 mL) dried navy or small white beans, rinsed and picked over*
2 tbsp. (30 mL) olive oil
1 small cooking onion, finely diced
½ c. (125 mL) black calamata olives
2 firm, ripe tomatoes, chopped
6 c. (1.5L) fresh baby spinach leaves, washed and spun dry
3 tbsp. (45 mL) pine nuts, toasted
Vinaigrette:
2 tbsp. (30 mL) minced sun dried tomatoes packed in oil
2 tbsp. (30 mL) balsamic vinegar
1 tsp. (5 mL) Dijon mustard
1 small garlic clove, minced
1/3 c. (75 mL) extra virgin olive oil
Sea salt and freshly ground black pepper

To soak beans, place in a large pot and cover with sufficient water measuring about 3 inches (8 cm) more than the top of the beans. Bring to a boil and boil gently for about 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain and rinse. To cook beans, add 3 times their volume of water. Bring to a boil. Reduce heat and simmer covered for 45 minutes to 1 hour or until beans are tender but still firm. Drain and thoroughly rinse in cool water. Drain and set aside to cool. Heat olive oil in a skillet. Add onion and sauté over medium low heat until soft but not browned. Transfer to a bowl. Fold in cooked beans, olives and fresh tomatoes. Whisk vinaigrette ingredients together adding salt and pepper to taste. Drizzle over bean mixture and fold in along with spinach. Alternately, toss dressing with bean mixture and serve over bed of spinach leaves. Sprinkle with pine nuts. To make ahead, refrigerate tomato and bean mixture separately from vinaigrette, spinach and pine nuts. Fold together just before serving.

* Note:  For best results, use dried beans as they are firmer and hold their shape better. But if time is an issue, substitute using canned beans being sure to thoroughly rinse. Be gentle when folding in.