Baked Bean Salad
From a recipe card set of twenty plus years ago it's deliciously different and a great addition to a picnic basket. I've also made this up as a side dish to a meal of baked ham and steamed broccoli. Either way it's a keeper in our family.
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INGREDIENTS
Nutrition- 1(21 ounce) can baked beans
- 2
- 1⁄2
- 1⁄4cup chopped green onion
- 2tablespoons red wine vinegar
- 1tablespoon prepared mustard
- 4 -6tablespoons olive oil
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1
- 1
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DIRECTIONS
- Drain beans and place into a large bowl.
- Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
- In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
- Pour dressing over vegetables. Fold together until well blended.
- Before serving, garnish with sliced egg and a sprig of parsley if used.
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