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White Bean Salad

Source: The Heritage of Spanish Cooking
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Active Time:  5 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4
This salad, an example of the much-vaunted "Mediterranean diet," is simple, austere and honest - rather like the people of Aragon who created it a very long time ago - and is a good example of how ingredients can be combined to form nutritional and tasty dishes. It was probably eaten during times of abstinence as it contains only vegetables. It has an outdoor, country feel and is a good choice for a picnic with olives, cheese, cold cuts and a ripe tomato salad.
13 oz dried white (navy) beans, soaked overnight
1 onion, peeled and chopped
4 cloves garlic, peeled
1 bay leaf
1/4 cup olive oil
2 tablespoons white wine vinegar
White Bean Salad Recipe at
Put the beans in a pan with water to cover. Bring to a boil, then drain and heat again with cold water.

Add the onion, garlic and bay leaf, and simmer gently until the beans are tender (1 1/2-2 hours). Add salt toward the end of the cooking time. Drain and dress with the oil and vinegar. Serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 445
Sodium: 17mg
Fiber: 15g
Carbohydrates, Total: 60g
Protein: 22g
% Cal. from Fat: 28%
Fat. Total: 14g
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