Navy Bean Salad

• .5 pound(s) dried navy beans
• .5 cup(s) finely diced celery
• .5 cup(s) finely diced red or green bell pepper
• .25 cup(s) finely diced red or sweet onion
• .25 cup(s) red wine vinegar
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) chopped fresh parsley
• 2 teaspoon(s) agave nectar
• 1 teaspoon(s) minced garlic
• .5 teaspoon(s) kosher or sea salt
• .25 teaspoon(s) freshly ground black pepper
• .25 teaspoon(s) dry mustard
• .25 teaspoon(s) paprika or smoked paprika

Directions

1. Soak beans overnight in refrigerator.
2. Drain, rinse, place in soup pot, cover with clean water, and simmer until tender (about 1 hour).
3. Drain, cool, add remaining ingredients, and mix well.
4. Label, date, and refrigerate.
5. Chill for about 2 hours before serving cold.
6. Before serving, combine all remaining ingredients in a large bowl and mix with the beans.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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