White Bean Salad With Green Olives

Course :	Beans
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/2	cups	dry white beans -- soaked overnight
1	medium	yellow onion -- peeled, halved, and stuck with
2	whole	cloves
1	piece	bay leaf
1	teaspoon	salt
1/2	teaspoon	freshly-ground black pepper
1/2	cup	green Spanish olives -- pitted and sliced
2	medium	red peppers -- roasted, seeded, and diced
1	medium	European seedless or 6 Kirby cucumbers -- peeled, seeded, and diced
1	bunch	scallions -- washed, sliced thin
6	medium	Italian roma tomatoes -- cored, seeded, and diced
1	bunch	fresh parsley leaves -- cut chiffonade
3	tablespoons	sherry vinegar
1/2	cup	extra-virgin olive oil

Preparation:

Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.