Ingredients

serves 4 to 6

　　1 cup dried white beans, such as navy

　　2 medium carrots, peeled and cut into 1/4-inch dice

　　1 small red onion, finely chopped

　　1 cup grape tomatoes, halved lengthwise

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　1/4 cup red-wine vinegar

　　1 tablespoon fresh thyme, chopped

　　1/2 teaspoon sugar

　　3 tablespoons olive oil

　　Coarse salt and freshly ground pepper

　　

Step 1

Put the beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.

　　

Step 2

Transfer the beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.

　　

Step 3

Add the carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together the vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss the vinaigrette with the bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.