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  • 1 (16-ounce) bag dried white beans
  • Fresh herb sprigs
  • 1 garlic clove, chopped
  • 1 pint cherry tomatoes, quartered
  • 2 orange or red bell peppers, roasted and chopped
  • 1/2 cup fresh basil, chopped
  • 3 tablespoons sherry wine
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Black pepper


  1. Cook the beans in water to cover with fresh thyme, oregano, or parsley and garlic. Drain and let cool. Combine about 3/4 of the beans, and remaining ingredients and toss well. Save remaining beans for another use.

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The recipe was originally published as Summer White Bean Salad on

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