Hot White Bean Salad
2 cups cooked Navy Beans, drained and rinsed
1 teaspoon margarine
2 shallots, chopped
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1/4 each salt and pepper
2 tablespoons Dijon mustard
1 tablespoon olive oil
Heat margarine in a saucepan over medium heat. Add shallots and garlic; cook 2 minutes. Add beans, parsley, salt, and pepper. Cook 4 minutes over low heat, stirring occasionally. Transfer contents of saucepan to a bowl. Place vinegar and mustard in another bowl; mix well. Pour in oil and whisk to mix. Pour vinaigrette over beans, mix and serve.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1/2 cup
Sodium: 145mg (392mg if using canned beans)
1 lean meat
- 2018 PRAB MI Dry Bean Research Variety Trials...
- MBC 2018 Dry Bean Desiccation Guide...