navy bean salad

Name: Navy Bean Salad
Yield: 4
Cuisine: American
Ingredients: 1 can(s) navy beans, drained; 4-5 - mini sweet peppers, sliced thin; 1/2 small onion, sliced thin; 2 - green onions, sliced thin; 1/4 cup(s) or so, thin sliced celery; ## DRESSING; 2 clove(s) garlic, crushed; 2 tablespoon(s) red wine vinegar; 2 tablespoon(s) olive oil; 1 teaspoon(s) dijon mustard; - salt and pepper, to taste; 1-2 teaspoon(s) sugar, if desired

(1 RATING)

34 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Jul 3, 2014

This salad is full of flavor. I like using the sweet mini pepper for lots of color and the celery gives it an added crunch. It's quick to fix, but allow for time to marinate. It can easily be doubled. If you like things spicy, add some jalapeno that has been diced into small pieces. Note: If you can't find canned navy beans, you can use great white northerns or any other white bean.

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method No-Cook or Other

yield 4 serving(s)

Ingredients

1 can navy beans, drained
4-5 - mini sweet peppers, sliced thin
1/2 small onion, sliced thin
2 - green onions, sliced thin
1/4 cup or so, thin sliced celery
DRESSING
2 cloves garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard
- salt and pepper, to taste
1-2 teaspoon sugar, if desired

How To Make navy bean salad

Step 1

Place navy beans, sweet pepper, garlic, onion, green onion and celery in a bowl.

Step 2

Place vinegar, olive oil, Dijon, salt and pepper in a jar with a tight fitting lid. Shake well. Check for seasoning and adjust if necessary. If the dressing is too tart, add a little sugar.
Step 3

Pour dressing over the bean mixture, mixing well. Let set for an hour or so, stirring occasionally. Serve cold or at room temperature.
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