- 12 to 16 ounces [340 to 454 g] mixed dried beans
- 1 to 2 cups [250 to 500 mL] garlic-mustard salad dressing
- 1 medium-size purple onion, finely chopped
- 1 cup [250 mL] chopped Italian parsley
- 1 pound [454 g] cooked ham or smoked turkey breast, cubed
- 1 cup [250 mL] ripe olives, to garnish
- Salt and pepper, to taste
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- Rinse and sort beans.
- Into a casserole, cover beans with cold water.
- Bring to a boil, remove from heat and leave beans to soak for 1 hour.
- Rinse beans under cold running water.
- Transfer beans into a clean casserole; pour in enough water to cover beans by at least 1 inch [2.5 cm].
- Bring a to boil, skimming; cover and cook until tender [do not overcook] salting beans when almost done.
- Drain then transfer beans into a large glass salad bowl; mix in 1 cup [250 mL] garlic-mustard salad dressing.
- Add finely chopped purple onion, chopped Italian parsley and cooked ham or smoked turkey breast cubes.
- Salt and pepper; toss again.
- Cover and refrigerate until really cold.
- Allow salad to warm-up to room temperature before serving, garnished with ripe olives.
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