Warm Balsamic Bean Salad

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Warm Balsamic Bean Salad

 

To save time, you can substitute canned cannellini beans-two 19-ounce cans,

rinsed and drained.

 

1/2 cup chopped fresh parsley

2 cups dried cannellini beans or other white beans

5 cups vegetable broth

1 cup white grape juice or apple juice

1 medium onion, diced

1/4 cup balsamic vinegar (may substitute lemon juice)

4 medium cloves garlic, minced

2 Tbs. fresh lemon juice (omit if used above)

1 Tbs. sugar

1 cup diced red bell pepper

1 cup freshly cooked or frozen corn, thawed

1 medium stalk celery, diced ( 1/2 cup)

 

In large pot, combine beans and cold water to cover by 2 inches. Cover and

let stand for at least 6 hours or overnight.

 

Drain beans and return to pot. Add broth, grape juice/apple juice and onion

and bring to a boil. Reduce heat to low and simmer until beans are tender,

about 2 hours.

 

Drain beans and place in large bowl. Stir in remaining ingredients. Season

with salt and pepper to taste and serve warm.

 

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

 

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