White bean and black olive salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry white beans, cooked |
| 1 | cup | Sliced black olives, drained |
| 1 | cup | Sliced scallions |
| 1 | cup | Diced red/green bell peppers |
| 1 | cup | Diced celery |
| 1 | cup | Olive oil |
| ½ | cup | Dijon mustard |
| ¼ | cup | Red wine vinegar |
| Salt & peper to taste | ||
Directions
Soak and cook dry white beans. I use Great Northern beans, but pea beans or cannellini beans may be used. Do not cook to mush, the beans should be done, but also should have some "tooth".
Alternatively, you may use three 15-oz cans of cannellini beans, drained and rinsed; they will weigh out to about 2 pounds when cleaned.
Combine all ingredients in a large bowl and turn to mix well. Adjust seasoning to taste (dijon mustard, salt, pepper).
Makes 8 to 12 side servings.
I have combined this with chunk or solid white tuna for an entree luncheon dish. Serve with grilled swordfish, shark, or tuna for a dinner dish. Makes 6 to 10 larger dinner servings.
Submitted By RICHARD DOUVILLE On 07-14-95
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