2 cups dried white northern beans, soaked in water overnight or 2 cans organic white beans
2 cloves garlic
1 3 inch stem of rosemary, leaves removed or 3/4 teaspoon dried
1 tablespoon red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed, and chopped fine
3 to 4 Roma tomatoes, finely diced
1/4 cup chopped kalamata olives
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.
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