Product Recipes
- 16 oz can white kidney or navy beans, drained
- 1/2 cup shredded carrot
- 1 scallion, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp Dijon style mustard
- 1 tbsp dried dill weed
- 1/8 tsp freshly ground black pepper
- Boston or red lettuce
- Drain beans well; Then in a medium bowl combine all the ingredients except the lettuce; cover and chill for 3 to 4 hours.
- Line 4 salad plates with lettuce leaves.
- Divide bean mixture evenly and spoon on top of leaves.
- Garnish each serving with a sprig of fresh dill or parsley.
