Navy Bean Tossed Salad Food

NAVY BEAN SALAD

Navy Bean Salad image

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

Provided by James Craig

Categories Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked white navy beans
1/4 cup olive oil
1 lemon, juice of
salt and pepper
chopped parsley
chopped dill
4 scallions, chopped
1 tomatoes, quartered
1 hard-boiled egg, quartered

Steps:

After cooking, drain the beans and set aside.
(If using canned beans, rinse gently without smashing the beans).
Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
Add the beans and mix well.
Scatter chopped parsley, dill, and scallions over the beans.
Garnish with quartered tomatoes and egg.

Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3

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