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V Salad of White Beans & Greens

Courtesy in part from Eating Well Magazine; 4-6 servings

1 15 or 19 ounce can cannellini or great northern beans; rinsed and drained
3/4 lbs greens, such as beet, spinach, dandelion, mustard, Swiss chard, washed and tough stems trimmed
1/2 onion sliced very thin
1/2 Tablespoon red or white wine vinegar
1/4 teaspoon sugar
1/4 cup Greek black olives, pitted and coarsely chopped
1 1/2 Tablespoons balsamic vinegar
good handful chopped fresh parsley
1/2 Tablespoon drained capers
1/2 Tablespoon extra virgin olive oil
1 clove garlic, finely chopped
salt and freshly ground pepper to taste


Boil water in a large pot. Cover and cook til just wilted -- 1-2 minutes. Immerse in ice water bath, drain, and press out as much liquid as possible. Roughly chop.

Combine onions, vinegar and sugar in a small non-reactive saucepan. Cover and bring to a boil. Immediately remove from heat, keep covered and let stand for 5 minutes.

Combine the beans, greens, onion mixture, and remaining ingredients in a large serving bowl, mix, adjust seasonings, and serve. May be kept refrigerated for 1 day. Bring to room temperature before serving.