Such a good salad! I have used varying amounts of veggies and herbs when I make it, 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 handwritten note on my recipe saying that my husband gave it two thumbs up!
Makes Approximately 8 Servings
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 See a quick soak method I use often (see below)
Drain the beans and rinse well. Place in a large pot with water to cover, bring to a boil, reduce heat and simmer until the beans are just tender but not mushy. Drain and let cool to room temperature.
Whisk the vinegar, sugar, salt and pepper together to emulsify. Pour over the beans, stir to combine. You can make the salad the night before or in the morning and place in the fridge to meld the flavours. Before serving, remove from the fridge, let come to room temperature and add the remaining ingredients. Season with salt and freshly ground black pepper to taste.
Helpful link to quick soaking method.
