Ingredients

• 2 cups dried small white beans
• 6 cups water
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons Dijon mustard
• 2 cloves garlic, pressed
• 4 green onions, green part only, very thinly sliced
• 1 cup Mediterranean-style olives, pitted and halved
• Salt and freshly ground black pepper to taste
• 6 to 8 large lettuce leaves
• 2 small tomatoes, cut into wedges, for garnish

Instructions

1. Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
2. In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
3. Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
4. Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.