Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes

1. 1

   1.

2. 2

   To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil.

3. 3

   Reduce heat and simmer, uncovered, 45 minutes.

4. 4

   Remove from the heat, drain, and rinse.

5. 5

   2.

6. 6

   To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches.

7. 7

   Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm.

8. 8

   Drain and rinse the beans thoroughly.

9. 9

   Set aside to cool.

10. 10

    3.

11. 11

    Heat the olive oil in a skillet over medium heat.

12. 12

    Add the onion and cook and stir until slightly brown, about 5 minutes.

13. 13

    4.

14. 14

    Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined.

15. 15

    Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day.

16. 16

    If refrigerating, add the spinach just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.