White Beans with Tomatoes and Herbs
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 olive oil
Juice of 1 lemon
Freshly ground pepper to taste
Combine all ingredients except beans in a large bowl. Add beans and stir carefully, so they do not break apart. Serve salad cold on a bed of lettuce.
Makes 4 servings
Source: Michigan Bean Commission
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 olive oil
Juice of 1 lemon
Freshly ground pepper to taste
Combine all ingredients except beans in a large bowl. Add beans and stir carefully, so they do not break apart. Serve salad cold on a bed of lettuce.
Makes 4 servings
Source: Michigan Bean Commission
MsgID: 3126151
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Fresh Herbs (17)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Fresh Herbs (17)
Board: Daily Recipe Swap at Recipelink.com
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