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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.'"

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

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

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.
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.