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Navy Bean Salad

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Rating: 0
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Ingredients
  • 3 1/2 cups cooked navy or cannellini beans or 2 cans drained 14 oz.
  • 5 T Extra Virgin Olive Oil
  • 2 T Clover Valley Farms Herb Infused Vinegar
  • salt and pepper
  • 1 medium onion-finely chopped
  • 3 T chopped flat-leaf parsley
  • 10 black olives
  • 2 firm but ripe tomatoes cut into wedges
  • 2 hard-boiled eggs cut into wedges
Servings:
Units:
Instructions
  1. Toss beans with oil, vinegar, salt and pepper to taste.
  2. Mix with chopped onion and parsley.
  3. Garnish with olives, tomatoes and hard-boiled eggs.
Recipe Notes

Super easy and delicious!

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