Michigan Bean Salad

This is a nice salad that's has definate flavors. No boring tastes here. It's a good dish to bring to a barbecue or to be served as a side dish for your weekly meals. Pares well with steak, barbecued chicken, fish, etc. I hope you enjoy:)

• Ready In: 2 hrs 20 mins
• Serves: 10-12

Ingredients

• 2 1⁄2 cups dried navy beans
• 6  cups water
• 1⁄2 teaspoon salt
• 2  large celery ribs, diced
• 1  onion, chopped
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 1⁄2 cup olive oil
• 1⁄2 cup vinegar
• 1⁄2 cup sugar
• 1  teaspoon dried mustard
• 2  garlic cloves, crushed
• 1⁄2 teaspoon paprika
•  pimento strips (to garnish)

Directions

1. Rinse and sort the beans, removing any broken bits. Place the beans in a saucepan, cover with water, and let stand overnight.
2. Bring the beans to a boil and cook for about 2 hours, until tender, adding more water if needed. Drain well and chill.
3. Mix the celery, onion, green pepper, oil, vinegar, sugar, mustard, garlic, and paprika with the salt. Combine the salad mixture with the beans, stirring gently.
4. Chill salad at least 4 hours before serving. Garnish serving dish or individual plates with pimento strips, if desired.