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Minty Bean Salad Recipe

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.

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Minty Bean Salad Recipe

Prep: 1-1/2 hours + chilling

Yield: 8-10 Servings

90 90

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

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.

Nutritional Facts 1 serving (3/4 cup) equals 288 calories, 14 g fat (2 g saturated fat), trace cholesterol, 1,056 mg sodium, 33 g carbohydrate, 12 g fiber, 11 g protein.

Originally published as Minty Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p53