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Tuscan Bean Salad

By: Dixie Cannafax  
"'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.'"

Rating: This weblink has been rated 4 times with an average star rating of 3.0 Read Reviews (4)

Rate/Review | 130 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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 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.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 224 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 682 mg sodium, 36 g carbohydrate, 14 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by Caljane 
I didn't have the patience to prepare with dry beans but used canned white kidney beans (all I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by Snow likes to cook 
Substiuted cilantro for parsley just because we love cilantro in this house. It was an ok... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2009 by rsquaredstudio 
I suggest using fresh basil instead of fresh parsley. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by mtomson 
This was quite bland. The ingrediants sound promising, but it really needs quite a bit of... MORE

 
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