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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
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