1 (2 ounce) can sliced fresh spinach, drained
1 (16 ounce) bottle spicy marinated black olives
1 (4 ounce) can sliced green olives
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cup vinegar
1 (5 ounce) package raisins
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 cup water
1 1/2 tablespoons rice wine vinegar
1 teaspoon chopped fresh parsley
1 dash salt
1 dash dried basil
1 dash freshly squeezed lemon juice
1/2 teaspoon vegetable oil
1 (1 ounce) square unsalted butter, chilled
In a medium bowl, mix spinach, spicy marinated black olives, green olives, lemon juice, olive oil, vinegar, lemon mustard, water, rice vinegar, parsley, salt, basil, horseradish, Dijon mustard, lemon juice and oil. Mix thoroughly and refrigerate for a few hours.
Heat butter in a nonstick skillet over medium heat. Add olive oil and vinegar and continue to cook over medium heat until a large amount of oil leaves the pan. Mix in mustard, chicken broth, corn beans, parsley, salt, basil and lemon juice. Pour mixture into a blender or food processor and blend to a thin consistency. Transfer mixture to a medium bowl. Pour a portion of the vegetable mixture into the blender and blend to a smooth consistency. Transfer mixture to the skillet with your hands. Toss in the spinach mixture and toss to coat. Transfer mixture into a large mixing bowl.
Dip each vegetable mixture in 1/2 cup of the lemon juice and sprinkle with 1/2 teaspoon of chopped parsley.
Transfer mixture to a large mixing bowl and maintain a thin coat. Transfer tomatoes and olives onto a large baking sheet.
Bake uncovered in preheated oven for 2 to 3 hours. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 60 minutes. Let stand 30 minutes before serving. Meanwhile, in a large bowl, whip egg whites until foamy. Fold egg whites into spinach mixture to prevent sticking.