Ingredients:
1 lb small white beans, rinsed and drained
1 teaspoon salt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
4 dashes Tabasco sauce
1/3 cup salad oil
2 tablespoons chopped fresh basil leaves
1 1/2 teaspoons chopped fresh mint leaves
3 tablespoons chopped parsley
3 tablespoons green onions ( including tops)
1 clove garlic, minced
salt and pepper
2 cups cherry tomatoes, halved
mint sprigs
Directions:
In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
Add beans and cook, uncovered, for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Drain beans, discarding water.
In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
Drain and set aside.
In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
Mix in dressing and season to taste with salt and pepper.
Cover and refrigerate for at least 6 hours or for up to a day.
To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
Servings: 8-10
Time preparation: 15 min.
Time total: 135 min.