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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Each September, a women's group at our church sponsors a salad supper. Everyone is delighted when they see this extra-special dish on the table. Ingredients:
1 pound dried navy beans or great northern beans |
3 chicken bouillon cubes |
6 cups water |
2 large tomatoes, coarsely chopped |
1 can (6 ounces) pitted ripe olives, drained and halved |
1/2 cup olive oil |
1/2 cup lemon juice |
1/3 cup chopped fresh mint or 2 tablespoons dried mint |
1 tablespoon sugar |
2 teaspoon salt |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
Directions:
1. Place beans and enough water to cover in a large saucepan. Bring to a boil; boil for 1 minute. Remove from the heat; let stand for 1 hour. Drain and discard liquid. Add bouillon and water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are just tender. Drain; cool slightly. Add remaining ingredients; mix gently. Cover and chill for at least 1 hour. Yield: 8-10 servings.
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