½ pound dried Gigante beans or Christmas lima beans
½ yellow onion, chopped
½ cup white wine vinegar
½ head cauliflower, cut into florets (about 2 ½ cups)
3 large carrots, cut into ½ inch slices
½ teaspoon fine sea salt
¼ teaspoon crushed red chile flakes
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped pepperoncini
Place beans in a large bowl and cover with 2 inches cold water and let soak overnight.
Drain beans and place in a large saucepot cover with 4 inches water and add onion and then Bring to a boil.
Reduce heat to medium and simmer 1 to 1 ½ hours or until beans are tender and drain well.
Steam cauliflower and carrots until tender, 11 to 13 minutes and drain well.
In a large bowl, whisk together vinegar, salt and chile flakes and then In a slow, steady stream, whisk in oil until blended.
Stir in pepperoncini and add beans and vegetables, and let marinate at least 4 hours or overnight, stirring occasionally.
Per Serving: Serving size: about 1/3 cup, 100 calories (45 from fat), 5g total fat, 0.5gsaturated fat, 55mg sodium, 10g carbohydrates, (3 g dietary fiber, 2g sugar), 3g protein.