 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I love to cook for my family and friends, and this delicious marinated bean salad is a favorite they request often, says Dixie Cannafax of Petaluma, California. It's especially good alongside a pork entree. Ingredients:
1 cup dried navy beans |
4 cups cold water |
1/2 cup diced red onion |
1/2 cup thinly sliced celery |
1/4 cup chopped fresh parsley |
3 tablespoons chicken or vegetable broth |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon ground oregano |
1/4 teaspoon ground thyme |
Directions:
1. Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
2. Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 4 servings.
|
|