Navy Bean "Potato" Salad

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I love to keep a big batch of cooked navy beans on hand. There's so many recipes I can use these in. With the summer months now in full force, a great recipe to try (especially if you're watching your weight) is this delicious navy bean salad. The navy beans make a great substitute for potatoes. The best thing is; their loaded with nutrients and fiber. You can adjust this to your likings by adding more or less of each ingredient. If you like the traditional taste of 'potato' salad you can add 1/2 -1 tsp of dijon mustard. 

The key to this delicious recipe is to make sure the beans are drained very well. You don't want a soggy salad. Diced the ingredients to just about the same size as the navy beans. 

SERVES 2-3

INGREDIENTS:
2 cups cooked navy beans drained well
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced parsley
1 boiled egg chopped
1/2 teaspoon sea salt
1/4 tsp celery seed
1/4 tsp onion powder
1/4 tsp dried dill weed
1 TBL minced jalapenos (optional)
1TBL sweet relish
1 TBL mayonnaise or sour cream

DIRECTIONS:

Add the cooked drained beans to a large bowl.

In a separate large bowl, add all the seasonings and remaining ingredients, mixing well. 

Add the drained beans mixing gently. You don't want the beans to become mashed and mushy. NOTE: Fresh cooked beans hold their shape much better than canned.

Let sit for 1/2 - 1 hour before serving allowing the beans to soak up all those delicious flavors. 

For an added yumminess, you can top with parmesan.

Serve.