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LOCATION: Recipes >> Middle Eastern >> Turkish Salad 03

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Turkish Bean Salad (Great Northern Beans)

16 oz Great Northern beans
6 cups water
2 chicken-flavor bouillon cubes or envelopes
1 bay leaf
6 oz can pitted ripe olives, drained
2 large tomatoes, chopped
1/2 cup olive or salad oil
1/2 cup lemon juice
2 Tbsp crumbled dried mint or 1/3 cup chopped fresh mint
1 Tbsp salt
1 Tbsp sugar
1/4 tsp white pepper

Rinse beans under cold running water and discard any stones or
shriveled beans. In 7-quart Dutch oven over high heat, heat beans,
water, bouillon and bay leaf to boiling; boil 2 minutes. Remove
from heat; cover and allow to stand 1 hour. Over high heat, return
beans to boiling. Reduce heat to low; cover and simmer beans 1
hour or until tender but firm, stirring occasionally. Drain beans;
discard bay leaf. In large bowl with rubber spatula, gently combine
beans, olives and remaining ingredients. Cover; refrigerate until
well chilled. Serve.

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