Three Bean Salad With Fresh Coriander
|Dry white beans||1⁄2 Cup (8 tbs) (Navy Or Great Northern)|
|Dried pinto beans||1⁄2 Cup (8 tbs)|
|Dried lima beans||1⁄2 Cup (8 tbs)|
|Minced red onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Hard cooked egg||1 , chopped|
|Chopped italian parsley||1 Tablespoon|
|Chopped coriander/Basil/dill||2 Tablespoon|
|Dilled yogurt sauce||1 Cup (16 tbs)|
|Dijon mustard/Grainy mustard||1 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
In separate pots, soak the white, pinto, and lima beans overnight in cold water to cover.
The next day, drain the beans, return to the pots, and cover with cold water by 2 inches.
Cover, bring to a boil, lower the heat, and simmer gently until tender: 50 to 60 minutes for the white beans, 70 to 80 minutes for the pinto and lima beans.
Drain the cooked beans and let cool to room temperature.
Put the beans, onion, garlic, egg, and herbs in a mixing bowl.
In a small bowl, combine the Dilled Yogurt Sauce, mustard, olive oil, pepper, and vegetable seasoning and blend well, Pour over the beans and toss to coat.
Cover with plastic wrap and leave for 2 hours at room temperature before serving.