Navy Bean Salad

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

• Ready In: 10 mins
• Serves: 2-3

Ingredients

• 2  cups  cooked white navy beans
• 1⁄4 cup olive oil
• 1  lemon, juice of
•  salt and pepper
•  chopped parsley
•  chopped dill
• 4  scallions, chopped
• 1  tomatoes, quartered
• 1  hard-boiled egg, quartered

Directions

1. After cooking, drain the beans and set aside.
2. (If using canned beans, rinse gently without smashing the beans).
3. Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
4. Add the beans and mix well.
5. Scatter chopped parsley, dill, and scallions over the beans.
6. Garnish with quartered tomatoes and egg.