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White Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS 2/3 cup dry Navy Beans, cooked and drained; or 1 can (15-1/2 ounce,) drained and rinsed 1 tablespoon vinegar 1 teaspoon sugar 1 teaspoon vegetable oil 1/2 cup chopped vegetable such as green pepper, onions, or tomatoes PREPARATION Mix the vinegar, sugar and oil. Pour mixture over the beans and vegetable. Mix and chill

INGREDIENTS 3-1/2 cups cooked Navy or Great Northern Beans, drained and rinsed, or 1-1/3 cups dry beans 4 Italian tomatoes, cut into 1/2-inch cubes 1 tablespoon chopped fresh basil or mint (1 teaspoon dried) 2 large garlic cloves, minced or pressed 1/2 cup red onion, minced 6 celery hearts, with leaves, thinly sliced 2 tablespoons

INGREDIENTS 3-1/2 cups cooked Black Beans, drained and rinsed or 1-1/3 cups dry Black Beans 2 cups cooked lean turkey, chopped 1-1/2 cups orzo or other small pasta 1 red bell pepper, diced 1 fresh green chili pepper, chopped (if desired) 1 yellow bell pepper, diced 1 medium sweet red onion, chopped 1/2 cup cilantro

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