An excellent salad. I have put in varying amounts of veggies and herbs, so feel free to play around with the quantities to suit your tastebuds! If you choose to add the optional ingredients, it would become more of a main course than a side dish, or maybe not! Oh, there’s a note on my recipe that my husband gave it two thumbs up!
2 cups uncooked white navy beans
2/3 cup white wine vinegar
2/3 cup white sugar
2/3 cup combined EVO + canola oil (use 1/2 cup EVO & top off with canola oil)
1 large red pepper, finely chopped
2/3 cup finely chopped red onion
1 large clove garlic, minced
¼ cup finely chopped flat-leaf (Italian) parsley
3 – 4Tbsp. fresh basil, finely julienned
2 – 3 Tbsp. chopped fresh oregano
Sea salt to taste
Plenty of freshly ground black pepper
(opt.) shredded arugula & prosciutto
Soak the beans overnight in water to cover. (Or use my quick soak method)**
Drain the beans & rinse well. Place in a large pot with water to cover, bring to a boil, reduce heat & simmer until the beans are just tender but not mushy. Drain & let cool to room temperature.
Whisk the vinegar, sugar, salt & pepper together to emulsify. Pour over the beans & stir to combine. You can make this the night before or in the morning & place in the fridge to meld the flavours. Before serving, remove from the fridge, let come to room temperature & add the remaining ingredients. Season with salt & freshly ground black pepper to taste.
For link, click quick soaking method.