Recipe for Marinated White Bean and Chipotle Salad 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 lb White beans (Navy, or whatever, I used Canellini)
3/4 cup Olive oil (I used about 1/2 c)
1/4 cup White wine vinegar ( I used about 1/3 c)
2 tbl Dijon mustard
4 x Chipotle chiles, soaked in hot water for 20 min seeded (ahh, who needs to do that!), and julienned
2 x Scallions (green onions), chopped
2 sprg fresh oregano,
----------------- chopped -or ----------------
1 tsp Dried oregano
Instructions:
Instructions: Wash beans, heat with 2 qt water, bring to boil and cook until just tender

(ca 1 hr). Dont overcook them. Turn off, and let cool in the water.

Drain.

Whisk the oil, vinegar and mustard together. Pour over beans in large bowl. Add chiles, scallions and oregano. Season to taste with salt and pepper, and mix well. Try not to break the beans (its tough). Marinate refrigerated for at least 24 hours before serving.

Serves 8-10. I lined the
bowl with some endive (the Davis farmers market has a vendor selling it pretty cheaply).

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