Navy Bean Tossed Salad Recipes

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NAVY BEAN SALAD



Navy Bean Salad image

This salad is full of flavor. I like using the sweet mini pepper for lots of color and the celery gives it an added crunch. It's quick to fix, but allow for time to marinate. It can easily be doubled. If you like things spicy, add some jalapeno that has been diced into small pieces. Note: If you can't find canned navy beans,...

Provided by Kathy W

Categories     Other Appetizers

Number Of Ingredients 12

1 can(s) navy beans, drained
4-5 mini sweet peppers, sliced thin
1/2 small onion, sliced thin
2 green onions, sliced thin
1/4 c or so, thin sliced celery
DRESSING
2 clove garlic, crushed
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp dijon mustard
salt and pepper, to taste
1-2 tsp sugar, if desired

Steps:

  • 1. Place navy beans, sweet pepper, garlic, onion, green onion and celery in a bowl.
  • 2. Place vinegar, olive oil, Dijon, salt and pepper in a jar with a tight fitting lid. Shake well. Check for seasoning and adjust if necessary. If the dressing is too tart, add a little sugar.
  • 3. Pour dressing over the bean mixture, mixing well. Let set for an hour or so, stirring occasionally. Serve cold or at room temperature.

NAVY BEAN SALAD



Navy Bean Salad image

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

Provided by James Craig

Categories     Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 cups cooked white navy beans
1/4 cup olive oil
1 lemon, juice of
salt and pepper
chopped parsley
chopped dill
4 scallions, chopped
1 tomatoes, quartered
1 hard-boiled egg, quartered

Steps:

  • After cooking, drain the beans and set aside.
  • (If using canned beans, rinse gently without smashing the beans).
  • Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
  • Add the beans and mix well.
  • Scatter chopped parsley, dill, and scallions over the beans.
  • Garnish with quartered tomatoes and egg.

Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3

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