Contributed by (Recipe adapted from “Postal Prescription Services” at www.ppsrx.com)

Ingredients

2 C dried White northern beans, soaked in water overnight
2 cloves Garlic
3/4 tsp dried Rosemary
1 Tbs Red wine vinegar
3 Tbs Sherry vinegar
1/2 tsp Salt
1/2 tsp ground Black pepper
1/3 C Olive oil
1 bunch Arugula, washed, stems removed, and chopped fine
3–4 Roma Tomatoes, finely diced
1/4 C chopped Kalamata olives

Instructions

Drain and cook beans in simmering water until tender, about 40 minutes. In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil. Mix the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.

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