Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Navy Bean Salad

  2. 1 lb. navy beans

  3. 2 ears of corn (about 1 1/2 cups frozen corn kernels)

  4. 1 small red onion, diced (about 2/3 cup)

  5. 1 cup olive oil

  6. 1/2 cup pitted kalamata black olives, chopped

  7. 1/3 cup fresh minced basil

  8. 3 Tbsp balsamic vinegar

  9. 3 Tbsp lemon juice

  10. 1 Tbsp minced garlic

  11. 1/2 tsp Tabasco sauce

  12. salt and pepper to taste

  13. Soak the beans overnight in cold water. Drain. Simmer in 4 cups

  14. water for one hour, or until the beans are tender but not mushy.

  15. Drain and cool.

  16. Meanwhile, shuck the ears of corn and blanch them in boiling water

  17. for one to two minutes, the corn should still be crisp. Cut the

  18. kernels off the cob and add to the beans.

  19. Add all the remaining ingredients and mix well. Adjust the seasonings.

  20. The salad will keep, covered and refrigerated, for about 3 days.

  21. Makes 10-12 servings.

Comments

882,796
Send feedback