White-Bean Salad with Spring Onion Vinagrette

You can make this salad with asparagus, snap peas or English peas or some of each.

Soak 1 C. cannellini or other large white bean in water overnight. Drain and cook in salted water until just tender. (Or drain and rinse 2 cans of beans).

Trim 1 spring onion, then slice lengthwise.  Thinly slice the entire onion, white and green parts.  Toss in a large bowl with the juice of 1 lemon or 3 T. red or white wine vinegar plus salt and pepper.

Let the onions marinate for 10 minutes, then add the beans to the bowl along with 1 T. stoneground mustard and 4 T. olive oil.  Toss well to combine.

Bring a large pot of water to a boil.  Snap the bases off 1 bunch of asparagus OR trim 2 C. snap peas OR shell 1 lb. of English peas.

Prepare a cold-water bath in a large bowl.

When the water comes to a boil, add the vegetables.  When the water returns to a boil, immediately drain the vegetables and then drop them into the bath.  Drain and allow to dry.

Toss the vegetables with the beans and onions.

Wash 4 C. arugula leaves.  Spin dry.

Toss the greens with the beans.  Top with crumbled goat or feta cheese.  Want to use even more greens? Serve the salad on a bed of Lettuce.


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