Tuscan Bean Salad - alive magazine

Name: Tuscan Bean Salad - alive magazine
Ingredients: 1 cup (250 mL) dried great northern beans or navy beans; 1 bay leaf, 1 sprig of thyme, and 1 sprig of rosemary; 1 large garlic clove; 1 Tbsp (15 mL) extra-virgin olive oil; 1 small fennel bulb, trimmed, halved lengthwise and thinly sliced; 1 small cooking onion, finely diced; 2 firm, ripe plum tomatoes, chopped; 2 cups (500 mL) fresh baby greens such as Swiss chard, kale, and spinach, washed and spun dry; 2 Tbsp (30 mL) balsamic vinegar; 2 Tbsp (30 mL) extra-virgin olive oil; 2 tsp (10 mL) minced fresh basil leaves; 1 tsp (5 mL) Dijon mustard; 1/2 tsp (2 mL) agave syrup; 1 small garlic clove, finely minced; Salt; freshly ground black pepper; 1/4 cup (60 mL) chopped Italian parsley; 3 Tbsp (45 mL) pine nuts, toasted

www.alive.com

The best aromatic flavours come from the freshest ingredients. When cooking Italian, look for fresh vine-ripened tomatoes and good quality olive oil.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 cup (250 mL) dried great northern beans or navy beans
1 bay leaf, 1 sprig of thyme, and 1 sprig of rosemary
1 large garlic clove
1 Tbsp (15 mL) extra-virgin olive oil
1 small fennel bulb, trimmed, halved lengthwise and thinly sliced
1 small cooking onion, finely diced
2 firm, ripe plum tomatoes, chopped
2 cups (500 mL) fresh baby greens such as Swiss chard, kale, and spinach, washed and spun dry
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) minced fresh basil leaves
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) agave syrup
1 small garlic clove, finely minced
Salt
freshly ground black pepper
1/4 cup (60 mL) chopped Italian parsley
3 Tbsp (45 mL) pine nuts, toasted