Instructions: 2 Cups dried white beans 1 small red onion, julienned 2 plum tomatoes, chopped 3/4 cup chopped pitted cured olives (such as kalamata) 1 bunch Arugula, rinsed well and patted dry 1/4 cup sherry vinegar 3 cloves garlic, chopped 2 shallots, chopped 1 tablespoon whole-grain mustard 3/4 cup extra virgin olive oil Zest of 1 lemon 1 tablespoon chopped fresh basil 1 teaspoon cracked black pepper Salt

To prepare the salad, soak the white beans overnight. The next day, cook the beans in 2 quarts of boiling water until tender. Drain the beans well, and place them in a medium bowl. Add the onion, tomatoes, olives, and arugula and toss to mix. Set aside.

In a small bowl, mix together the vinegar, garlic, shallots, and mustard.

Slowly whisk I the olive oil until emulsified. Add the zest, basil, and pepper and mix well. Season to taste with salt. Pour the dressing over the bean mixture and refrigerate for at least 30 minutes. Serve cold.

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