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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This recipe was originally published in the Arizona Republic newspaper. Prep and cooking time assumes you have already cooked the beans and the egg. Ingredients:
2 cups cooked white navy beans |
1/4 cup olive oil |
1 lemon, juice of |
salt and pepper |
chopped parsley |
chopped dill |
4 scallions, chopped |
1 tomato, quartered |
1 hard-boiled egg, quartered |
Directions:
1. After cooking, drain the beans and set aside.
2. (If using canned beans, rinse gently without smashing the beans).
3. Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
4. Add the beans and mix well.
5. Scatter chopped parsley, dill, and scallions over the beans.
6. Garnish with quartered tomatoes and egg.
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