Serves 8 to 10
• 1 lb. small dried white beans (about 2 cups)
• 2 medium-sized tomatoes, coarsely chopped
• ⅓ cup finely chopped red onion
• ⅓ to ½ cup cured black olives, sliced
• 6 Tbs. olive oil
• 6 Tbs. white wine vinegar
• 1 to 2 cloves garlic, minced
• ½ cup chopped fresh parsley (slightly packed)
• ¼ tsp. dried basil—or fresh
• ¾ tsp. salt, or more to taste
• fresh-ground black pepper to taste
1. Rinse the beans and combine in a large pot with several quarts salted water, Bring to a boil, then lower the heat and simmer until the beans are quite tender, about 1 hour. Drain the beans and allow them to cool slightly.
2. Combine the beans in a bowl with all the other ingredients and toss gently until everything is thoroughly combined. Taste, and correct the seasoning with more salt and pepper if necessary. Chill the salad and serve it cold as a first course or as part of an antipasto.
