"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Bean salad with dijon dressing Recipe

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This recipe for Bean salad with dijon dressing, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judi Heer
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp salad oil
1 1/2 tbsp cider vinegar
1 1/2 tsp. dijon mustard
salt/pepper
1/2 small bell pepper,red or green
1 small red onion thinly sliced (or about 3 tbsp)
1 can white or light beans (16 oz.)
Ham 1/8 lb cut into chunks or 1 in. strips (optional)

Directions:
Directions:
Whisk oil, vinegar, and mustard in a small salad bowl. Add salt and pepper to taste.
Drain beans well and add with other ingredients to bowl and mix up . Let mellow.

Personal Notes:
Personal Notes:
This tastes best if allowed to rest/mellow several hours, even the next day.
If you are using ham, buy a slab about 1/4 in thick, cut up the amount needed for the salad and use the rest for a different recipe (like omlette).
If you are increasing this recipe, a 2nd can of different beans (black,red) is great --adds color and vitamins--but if you only are using one kind, white (or light) beans tastes best.

 

 

 

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