When I lived in Washington, D.C. my biggest kitchen challenge was learning how to cook for one. My stomach still turns at the thought of a particular ramen noodle salad that I loved on day one but hated on day fourteen. (I also learned that being frugal did not require buying 80% lean beef. Especially when the thought of eating all that fat grossed me out so much it ended up in the trash anyway.)
Anyway… you’d think that by now I would have learned how to pare down portion sizes. But you’d be wrong.
This Tuscan white bean salad is delicious, but it makes a ton. Perfect for a potluck, but not so great for just the two of us. Next time, I’ll reduce the proportions, or plan to serve it at a party instead. Live and learn!
Tuscan White Bean Salad
- 1/4 cup red wine vinegar
- 3/4 cup olive oil
- 3 garlic cloves, minced
- 2 tsp. oregano
- 1 tsp. dijon mustard
- 1 Tbs. butter
- 1 onion, chopped
- 2 cans (14 oz. each) navy beans, drained and rinsed
- 8 oz. fresh mozzarella cheese, cubed
- 10 oz. fresh (or 6 oz. dry) whole wheat pasta, cooked and drained
- 1/2 cup kalamata olives, pitted and sliced in half
- 5 oz. frozen chopped spinach, thawed and patted dry (or two cups fresh spinach)
- 3 oz. sundried tomatoes, sliced (not packed in oil)
- salt and pepper, to taste
Whisk vinaigrette in a large bowl. Set aside.
Melt butter in small saucepan over medium heat. Stir in onion and cook until tender, 5-8 minutes.
Add onion, beans, cheese, pasta, olives, spinach, and tomatoes to large bowl with vinaigrette. Stir until well combined. Add salt and pepper, to taste.
Source: Adapted from Sara Foster via Epicurious