Traditional White Bean Salad
1 cup dry White Pea Bean, soaked and cooked 250 mL 2 large
stalks celery, sliced diagonally 2 1 small onion, chopped 1
1 small green or red pepper, sliced 1
1/2 cup sliced ripe olives (optional) 125 mL 1 cup cherry
tomatoes, halved (optional) 250 mL 3 Tbsp vegetable oil 50
mL 5 Tbsp vinegar 65 mL
2/4 cup sugar 50 mL
3/2 tsp dry mustard 2 mL
4/4 tsp garlic powder 1 mL
5/2 tsp salt 2 mL Pinch paprika Pinch
Combine cooked beans, celery, onion, green or red pepper,
olives and tomatoes if desired in a large bowl. Mix
remaining ingredients together and pour over bean
mixture; mix well. Cover and refrigerate at least 4 hours
or up to 1 week.
8 servings
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