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Navy Bean Salad

Budget.Gourmet's picture
Ingredients
  Dry navy beans 2 Cup (32 tbs)
  Chopped chives 2 Tablespoon
  Green onions 5 , chopped (With Tops)
  Chopped parsley 5 Tablespoon
  Olive oil/Vegetable oil 3 Tablespoon
  Lemon juice 2 Tablespoon
  Wine vinegar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
  Sliced radishes 1 Cup (16 tbs)
Directions

Wash and sort navy beans.
Soak in enough water to cover overnight.
Heat to boiling, then reduce heat; simmer until tender (about 1 1/2 hours).
Cool.
Drain.
Mix vegetables with cooled beans.
Combine the liquid ingredients in a covered jar or blender and blend well.
Pour dressing over salad and marinate overnight.
Taste and add salt and pepper; correct other seasonings, if necessary.
Garnish with radishes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Bean

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4.25
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1227 Calories from Fat 437

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1312.1 mg54.7%

Total Carbohydrates 151 g50.5%

Dietary Fiber 59.5 g238.1%

Sugars 12 g

Protein 55 g110.2%

Vitamin A 200.7% Vitamin C 264.4%

Calcium 50.2% Iron 107.1%

*Based on a 2000 Calorie diet

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Navy Bean Salad Recipe