Homecoming Bean Salad
Check out Cooking Dried Beans, Lentils and Peas
adapted from Prouse, M.: “Now & Then: Favourite Prince Edward Island Recipes for Modern and Traditional Cooks”. Prince Edward Island Association of Exhibitions, Charlottetown, 2000. Used with permission
2½ cups (625 mL) cooked navy beans (approximately 1¼ cups /300 mL dried beans)
2 large celery stalks, sliced diagonally
1 small red onion, sliced and separated into rings
1 medium carrot, diced coarsely and blanched*
3 tbsp (45 mL) olive oil
5 tbsp (65 mL) white vinegar
¼ cup (50 mL) granulated sugar
½ tsp (2 mL) dry mustard
1 clove garlic, minced
½ tsp (2 mL) salt (optional)
To cook beans:
Sort beans carefully, discarding any bits of debris, and rinse in clear water. Cover beans in 2-3 times their volume of cold water, and allow to soak overnight. Drain well and discard soaking water.
Place beans in a large heavy saucepan, and cover with 2-3 times their volume of clear water. Cover and bring to a full boil. Reduce heat and simmer until tender 45-60 minutes.
Beans can be cooked at a convenient time, and stored in freezer until ready to use.
To blanch carrot:
Cook in boiling water for 1 minute or until tender but still firm, drain and chill in cold water to stop cooking.
To prepare salad:
Combine cooked beans, celery, red onion, and carrot in a large bowl. Whisk remaining ingredients together to make dressing, and pour over bean mixture. Mix well. Cover and refrigerate for at least 4 hours or overnight.