Wednesday, February 27, 2013

Navy Bean and Beet Salad



You might have noticed that I’ve been keeping my Lenten recipe selections on the easy-to-prepare side. There's no law that requires lenten dishes to have complicated procedures requiring hours to prepare, as some do - TOPIG, for example.

Today’s recipe falls into the quick-and-easy category, plus it's nutritious, tasty and colorful. You just can't beat that!

Navy Bean and Beet Salad
Serves 6

Salad Ingredients:
2 (15 oz.) cans Navy beans, drained and rinsed
2 (15 oz.) cans beets, drained and diced
1 small onion, cut into thin crescent shapes
¼ cup fresh parsley, chopped

Dressing Ingredients:
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
Juice of 2 small lemons

Directions:
1. In a mixing bowl, combine the drained beans and diced beets. Toss in the onion slices and parsley.
2. In a small bowl, whisk together the salt, pepper, oil and lemon juice.
3. Pour dressing over the bean-beet mixture; toss to coat.
4. Cover and chill about 1 hour. Adjust seasonings, if necessary, before serving.

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