TUSCAN BEAN SALAD

Tuscan Bean Salad image

"I love to cook for my family and friends, and this delicious marinated bean salad is a favorite they request often," says Dixie Cannafax of Petaluma, California. "It's especially good alongside a pork entree."

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 13

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Ingredients

1 cup dried navy beans
4 cups cold water
1/2 cup diced red onion
1/2 cup thinly sliced celery
1/4 cup chopped fresh parsley
3 tablespoons chicken or vegetable broth
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme

Steps:

Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender. , Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 224 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 14g fiber), Protein 12g protein. Diabetic Exchanges