Particularily fine in the summer, when tomatoes are at their peak of freshness
CourseSalad, Side dish
CuisineGluten-free, Vegan, Vegetarian
4cupsnavy beans, cooked or canned
1largered onion, finely sliced
1cupfresh basil leaves, chopped
1/2cupfresh parsley, chopped
1/2cupKalamata olives, seeded(optional)
1/3 cupextra virgin olive oil
1Tbspwhite wine vinegar or lemon juice
1pinchsalt and pepper, to taste
Put cooled beans into a large bowl. Add onion, tomato, garlic, basil, parsley, and olives.
Make the vinaigrette: put the olive oil into a small bowl, and while whisking it with a fork or whisk, add the wine vinegar or lemon juice, beating until the mixture becomes thickened a bit. Taste for balance; add the vinaigrette to the bean salad.
Add ½ tsp. salt and several grinds of pepper; taste. Beans can take quite a bit of salt, but you want to add it bit by bit so that you don't add too much.
Let salad sit at room temperature for at least a half hour before eating so the flavors can marry.