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Print this Recipe    Navy Bean

Navy Bean Salad

1 lb. navy beans
2 ears of corn (about 1 1/2 cups frozen corn kernels)
1 small red onion, diced (about 2/3 cup)
1 cup olive oil
1/2 cup pitted kalamata black olives, chopped
1/3 cup fresh minced basil
3 Tbsp balsamic vinegar
3 Tbsp lemon juice
1 Tbsp minced garlic
1/2 tsp Tabasco sauce
salt and pepper to taste

Soak the beans overnight in cold water. Drain. Simmer in 4 cups
water for one hour, or until the beans are tender but not mushy.
Drain and cool.

Meanwhile, shuck the ears of corn and blanch them in boiling water
for one to two minutes, the corn should still be crisp. Cut the
kernels off the cob and add to the beans.

Add all the remaining ingredients and mix well. Adjust the seasonings.
The salad will keep, covered and refrigerated, for about 3 days.
Makes 10-12 servings.

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