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Ingredients
| navy beans: 1 cup |
| water: 4 cups (cold) |
| onions - red (chopped): 1/2 cup (diced) |
| celery (chopped): 1/2 cup (thinly sliced) |
| parsley (chopped): 1/4 cup (fresh) |
| chicken broth: 3 Tbl |
| balsamic vinegar: 2 Tbl |
| olive oil: 1 Tbl |
| Dijon mustard: 1 tsp |
| garlic: 1 clove (minced) |
| salt: 1 tsp |
| fresh oregano (ground): 1/4 tsp |
| dried thyme (ground): 1/4 tsp |
Tuscan Bean Salad
Credit: AllRecipes
User rating:
"'I love to cook for my family and friends, and this delicious marinated bean salad is a favorite they request often,' says Dixie Cannafax of Petaluma, California. 'It's especially good alongside a pork entree.'"
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Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
Directions
- Place beans in Dutch oven or kettle; 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 rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
- Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours.