|
|
|
 |
|
|
Navy Bean Salad
Crunchy Bean Salad |
 |
|
1 can navy beans, drained
1 can sliced waterchestnuts
1 bottle your favorite creamed salad dressing, roquefort, honey dijon or creamed romano
a handful of chopped raw hazelnuts
1/2 cooked purple and white rutabaga, chopped fine
chopped chives, thyme, and fines herbes
Sometimes I might add one chopped fresh leek or spring onions, diced finely
a sprig of mint, to garnish
|
Blend the ingredients together in a small bowl and serve as a side dish to any chicken or fish dish or serve with fresh minted rice.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Anne Spackman
New York
United States |
|
|
|
|
| This recipe has been viewed 4550 times. |
|
|
|
