2cupsdried white northern beans, soaked in water overnightor 2 cans organic white beans
2clovesgarlic
13-inchstem of rosemary (leaves removed), or 3/4 teaspoon dried
1tablespoonsred wine vinegar
3tablespoonssherry vinegar
1/2teaspoonsalt
1/2teaspoonground black pepper
1/3cupolive oil
1buncharugula, washed, stems removed, and chopped fine
3-4Roma tomatoes, finely diced
1/4cupchopped kalamata olives
Instructions
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 teaspoon each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.
In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil.
Add 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.