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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.—Veta Chapman, St. Clair, Michigan Ingredients:
1 pound dried great northern beans |
4 green onions with tops, sliced |
1/2 cup grated carrots |
1/2 cup sliced radishes |
dressing: |
1/2 cup vegetable oil |
1/4 cup cider or white wine vinegar |
2 tablespoons mango chutney |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place beans in a Dutch oven; 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 discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight. Yield: 10-12 servings.
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