White Bean Salad 1 cup dried navy
beans
2 1/2 cups water
3 tablespoons white wine
3 tablespoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
1 to 1 1/2 teaspoons salt and freshly ground black pepper
Do not presoak beans. Add navy beans and 1 cup cold water to medium saucepan and
bring to boil over medium heat. Simmer slowly for 1 1/2 to 2 hours, adding the
additional water when necessary to keep the beans covered. After the beans are
cooked, remove from heat, drain and let cool to room temperature.
Add remaining ingredients, mix well and refrigerate for at least 12 hours before
serving.
Serves 4 Per serving: 136 calories; 0.6 g fat (0.1 g saturated
fat; 4 percent calories from fat); 0 mg cholesterol; 690 mg sodium; 24.2 g
carbohydrates. |