1 1/2 pounds dried white beans, rinsed
1 tablespoon plus 2 teaspoons salt
6 tablespoons red wine vinegar
4 garlic cloves, chopped
1/4 cup minced fresh basil
1 teaspoon freshly ground black pepper
1 cup plus 2 tablespoons olive oil
6 zucchini, sliced 1 inch thick
A 1-pint basket cherry tomatoes, halved
1 cup chopped red onion
Place beans in a large pot. Add enough cold water to cover by at least 3 inches
and soak overnight. Drain beans. Return to pot. Add enough cold water to cover
by at least 4 inches and bring to boil. Reduce heat, cover partially and simmer
20 minutes, stirring occasionally. Add 1 tablespoon
salt and cook until beans
are tender, stirring occasionally.
Meanwhile blend vinegar, garlic, basil, pepper and 2 teaspoons salt in processor
until smooth. With machine running, gradually add 1 cup oil through feed tube.
Blend until thick.
Drain beans and transfer them to a large bowl. Pour dressing over hot
beans.
Cool completely, stirring occasionally. (Can be prepared 1 day
ahead; cover and
chill; bring to room temperature before continuing.)
Heat 2 tablespoons oil in heavy large skillet over medium high heat.
Add
zucchini; sauté until golden, about 7 minutes. Cool. Mix zucchini,
tomatoes and
onion into beans. Add salt and pepper to taste. Serves 8.
Featured Archive Recipes:
Basil Zucchini Salad
Gigi's Favorite Vegetable Salad
Onion, White Bean and Tomato
Salad with Olive Croutons
Tuscan Chicken and Warm Bean Salad
White Bean and Tuna Salad
Zucchini, Broccoli and Mushroom Salad
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
