Recipe - Navy Bean And Cashew Salad (Wash)

1 cup Broccoli pieces
1 cup Cauliflower pieces
1 cup Cooked navy beans
One half cup Cashew bits

DRESSING
One fourth cup Olive oil
1 tablespoon Lemon juice
One fourth cup Cider vinegar
1 One half teaspoon Salt
One half teaspoon Mustard powder
One half teaspoon Paprika
Pepper
1 One half teaspoon Basil OR 1 One half t oregano OR
1 One half t tarragon

Steam broccoli and cauliflower pieces until just cooked (not mushy). They
will have a bright color. Combine with cooked beans.

Combine dressing ingredients and whir in the blender. Pour dressing over
vegetable and bean mixture and refrigerate for 1 hour. Toss in the cashews.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: The Bagelry, Bellingham, Wash.