White bean and tomato salad

Yield: 24 Servings

Measure Ingredient
1½ gallon Cooked navy beans; drained and rinsed
10 \N 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
\N \N Salt and pepper; to taste
\N \N 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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