Thursday, March 8, 2012

White Bean Salad (another new creation)

1 1/2 c. dry navy beans

1 pint grape tomatoes

1 zucchini, quartered and sliced

1/2 cup finely diced red onion

1/2 cup black olives pitted and cut into large pieced (not canned)

1/2 c. fresh chopped parsley

juice of 1 lemon

2 T. red wine vinegar

1 T. olive oil

salt and pepper to taste

1.  soak navy beans overnight (8hrs), rinse, add to saucepan with water, 
bring to boil, then cover and simmer until beans cooked ~45min, 
rinse with cool water, add to large bowl

2. add tomatoes, zucchini, red onion, black olives and
parsley to large bowl with beans

3. in small bowl mix lemon juice, vinegar, olive oil and salt and pepper,
then toss salad with dressing

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