How to prepare Tuscan spinach dip recipe
Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes
• 1 1/2 cups dried navy beans, rinsed and picked over
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 4 cups firmly packed spinach, washed, drained, and stems removed
• 1/2 cup chopped sun-dried tomatoes
• 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup pitted black olives, such as kalamata or niçoise
• Italian Vinaigrette
• Salt and freshly ground black pepper to taste
1. To quick-soak the beans: Place the beans in a large pot with water
to cover by 3 inches and bring to a boil. Reduce heat and simmer,
uncovered, 45 minutes. Remove from the heat, drain, and rinse.
2. To cook the beans: Place the beans in a large pot and add enough
water to cover by 3 to 4 inches. Bring to a boil, lower heat, and
simmer, uncovered, 45 minutes to 1 hour, or until beans are tender
but still firm. Drain and rinse the beans thoroughly. Set aside to
cool.
3. Heat the olive oil in a skillet over medium heat. Add the onion
and cook and stir until slightly brown, about 5 minutes.
4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella,
and olives in a large bowl with the vinaigrette until just combined.
Season with salt and pepper and serve immediately or refrigerate in
an airtight container until ready to use or up to 1 day. If refrigerating,
add the spinach just before serving.
Your Tuscan spinach dip recipe is ready now
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