White Bean Salad

Bean salads are the ultimate lunchbox treat. They travel well, are full of protein and fiber to nourish the body for a busy afternoon, and pair so well with a simple green salad and a piece of fruit for dessert that the lunch hour becomes a satisfying break for the spirit as well as the body.

This week we're eating a white bean salad with sun-dried tomatoes. I use large white lima beans, but cannellini would be pretty too. When I packed them for lunch, I added some halved cherry tomatoes for color and freshness. When I was really organized I snipped some fresh mint over top as well.

Cooking the beans with aromatics enhances their flavor. If you are using canned beans, drain 3-14oz cans of beans and rinse well. Stir in one celery stalk, chopped in bite-sized pieces, and omit the onion and bay leaves. The salad will still be good, but I do encourage you to try cooking your own beans.

I used the sun-dried tomatoes that are hard, not packed in oil. If you use the oil-packed kind, don't refresh them in hot water. Also, use a little of the oil in place of the olive oil for a richer flavor.

White Bean Salad
1 cup dried great northern or cannellini or navy or white lima beans
1 onion, peeled and quartered
1 celery stalk, cut in half lengthwise
2 bay leaves
1 tbsp chopped sun-dried tomatoes, softened a few minutes in hot water then drained
2 tbsp red wine vinegar
2 tbsp chopped parsley
1 tbsp capers, drained
1 shallot, finely chopped (or a couple of spring onions)
1/4 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper
3 tbsp olive oil

Sort the beans to pick out any stones or debris or broken beans and discard. Rinse and put in a large pot with the onion, celery, bay leaves and 8 cups water. Bring to the boil, then simmer, partially covered, stirring occasionally, until the beans are tender but still hold their shape, about 2 hours. Pick out the onion, celery and bay leaves. Drain the beans and place in a large bowl. Add the sun-dried tomatoes.

In a small bowl, stir together the vinegar, parsley, capers, shallot, mustard, salt and pepper. Whisk in the olive oil to make an emulsion. Pour this over the warm beans, toss gently to combine, and set aside at room temperature to cool.

Just before serving, add chopped tomatoes if desired, and a little sprinkling of mint. Season with extra salt and pepper as desired.

Serves 4-6