Gigante Bean Salad with Black Olives and Pesto
Bean Salad
  • 3 loosely packed cups frisée leaves or watercress sprigs
  • 2 (15-ounce) cans gigante beans, butter beans, or other giant white beans, rinsed and drained
  • 11⁄2 cups Oven-Dried Tomatoes
  • Black Olive Dressing (recipe follows)
  • 1⁄2 cup basil pesto
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
Arrange the frisée in the middle of a serving bowl or 6 plates. Top with the beans and tomatoes. Drizzle the black olive dressing over the salad along with a little basil pesto. Finally, drizzle the balsamic vinegar around, season with salt and pepper, and serve immediately.

Black Olive Dressing
  • 1⁄2 cup extra-virgin olive oil
  • 3 tablespoons seeded and diced tomato
  • 3 tablespoons finely diced black olives, such as niçoise or kalamata
  • 2 teaspoons grated lemon zest
  • Kosher salt and freshly ground black pepper
In a small bowl, whisk together the oil, tomato, olives, and lemon zest and season with salt and pepper. Set aside to marinate for at least 2 hours or refrigerate, covered, for up to 3 days. Bring to room temperature before serving.  Serves Six as a first course.

This recipe is courtesy of Shutters on the Beach, Santa Monica