|1½ gallon||Cooked navy beans; drained and rinsed|
|10||Cloves garlic; minced (3 tbsp)|
|8 ounces||Red onion; minced|
|2 pounds||Celery; thinly sliced|
|5 pounds||Ripe tomatoes; cut in 1/2" cubes|
|½ cup||Chopped fresh basil; or mint or combo|
|¾ cup||Fresh lemon juice|
|¾ cup||Extra virgin olive oil|
|Salt and pepper; to taste|
|Calamata olives (9-oz); optional garnish|
RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest salad. BEANS: 3-½-lbs dry yields 9-¼-lbs cooked. If using dried, soak beans overnight in water to cover; or bring to boil, remove from the heat, let soak for 1-2 hours, and then drai n. After soaking, cook beans until tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and chill beans for a few hours or overnight.
2. Combine all the ingredients,stirring gently.
3. Serve chilled or at room temperature, as a main dish, side salad, or appetizer. Good wth crusty breads and rolls.
Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod.
Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd
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