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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.Jane Rossen, Binghamton, New York Ingredients:
2 cups dried great northern beans |
1 medium cucumber, chopped |
1 large onion, finely chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 cup minced fresh parsley |
6 tablespoons olive oil |
6 tablespoons cider vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sort beans and rinse with cold water. 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
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