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1
Make an ice-water bath.
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2
Bring a large pot of salted water to a boil.
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3
Add both kinds of beans, reduce the heat to medium, and cook for 3 to 4 minutes, until the beans are just tender.
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4
Drain and place in the bowl of ice water for a few minutes.
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5
When the beans are cool, drain immediately and place them in a large bowl.
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6
Add the garlic, tomatoes, and vinaigrette and toss until mixed.
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7
Season with the salt and pepper.
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8
2 whole heads garlic
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9
2 tablespoons extra-virgin olive oil
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10
Preheat the oven to 400 degrees F.
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11
Cut off the top 1/3 of the garlic heads crosswise to expose the cloves.
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12
Drizzle each head with 1 tablespoon of the oil and wrap in aluminum foil.
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13
Place the garlic on a baking sheet and roast in the oven for about 40 minutes, or until soft.
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14
Allow to cool, then squeeze garlic cloves out of their skins.
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15
Store the garlic in plastic wrap or covered with olive oil in a glass jar.
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16
The roasted garlic will keep for about 2 weeks in the refrigerator.
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17
1/2 cup sun-dried tomato halves, coarsely chopped (see note)
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18
1 cup boiling water
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19
1/2 cup basil leaves (packed)
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20
1 garlic clove
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21
2 tablespoons plus 1 teaspoon red wine vinegar or balsamic vinegar
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22
1 cup extra-virgin olive oil
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23
1/2 teaspoon sea salt
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24
Freshly ground black pepper
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25
Place the sun-dried tomatoes in a small bowl.
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26
Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes.
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27
Remove the tomatoes, reserving the tomato water.
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28
In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth.
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29
With the motor on low, slowly add the oil and blend until the dressing is well blended.
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30
Season with the salt and pepper.
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31
Cook's note: If you use tomatoes that are packed in oil, skip the first step of re-hydrating.
