Herb bean salad

Yield: 6 servings

Measure Ingredient
3 cups Cooked white beans (or can)
1 cup Cucumber,pared,seeded,diced
1 cup Sweet red pepper, diced
2 tablespoons Celery, chopped
2 tablespoons Parsley, chopped
¼ cup Lwmon juice
¼ cup White wine vinegar
1 teaspoon Basil (1 tb. if fresh)
½ teaspoon Thyme (1 1/2 ts. if fresh)
1 tablespoon Honey
1 tablespoon Dijon-style mustard
2 tablespoons Green onions, chopped
¼ pounds Whole tender green beans
6 \N Cherry tomatoes, halved
\N \N Lettuce leaves
½ teaspoon Grated lemon peel
½ teaspoon Salt
1 \N Clove garlic, minced
⅛ teaspoon Pepper
½ cup Olive or vegetable oil


Combine white beans, cucumber, pepper, celery, green onions and parsley. Toss well with ½ c. herb dressing. Let stand 1 hr. at rm.


Steam green beans about 2 min. or until crisp-tender. Pour 2 tb.

dressing over green beans while they are still warm and toss.

Arrange white bean mixture, green beans and tomatoes on lettuece lined salad plates. Serve with additional dressing.

HERB DRESSING: Combine all ingredients except oil. Gradually beat in oil until slightly thick. Use in the herb bean salad recipe above. Yield: 1 cup.

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