Warm White Bean Salad

• large bowl
• wooden spoon
• large sauce pan with lid

• 1 c dried white beans, soaked and cooked until just tender, or 2 c canned white beans, warmed
• ½ c oil-packed sun-dried tomatoes, drained and chopped
• 4 oz smoked tofu, diced
• ¼ c red wine vinegar
• ½ c olive oil
• 1 c red onion, diced
• ½ t coarse salt
• 2 medium carrots, thinly sliced
• 2 medium celery stalks, thinly sliced
• 2 cloves garlic, minced
• 2 T rosemary, minced
• dash of paprika or crushed red pepper flakes
• ¼ c water
• 2-3 c arugula, roughly torn or chopped

Heat oil over high heat, add onion and salt, and sauté for 2 minutes. Stir in carrots, celery, garlic, rosemary, and paprika and sauté 1 minute. Add water, cover, and simmer about 2 minutes, until veggies are just tender.

Add to beans, mix well, taste, and adjust seasonings.

Toss with arugula and serve warm.

Also see my recipe for a simpler, summery white bean salad.

Adapted from the recipe for "Warm White Bean Salad with Sun-Dried Tomatoes and Smoked Mozzarella." in Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour.

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