Navy Bean and Dandelion Greens Salad Recipe

 From: stitchandboots.com

4 cups cooked navy beans (or 2 16oz cans)
1/4 red onion diced very small
1 handful of minced dandelion greens
1/4 cup prepared mustard vinaigrette*
1 tsp salt

Method:

Mix all of the ingredients together well.  That's it.  It's more of an assemblage than a method. 

May be served room temperature or cold.

*Mustard Vinaigrette Dressing

Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1 tbsp mustard
3 roughly chopped garlic cloves
1 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper


Method:

Add all the ingredients to a tall sided bowl or very large measuring cup and then blend them together really well using an immersion blender.  I like using the immersion blender for this dressing because it emulsifies the oil enough to thicken it and make it creamy. 

To make by hand: Instead of roughly chopping the garlic, if you want to make this without a blender, I suggest chopping the garlic very fine first or crushing it well in a mortar and pestle. Then add all the ingredients to a medium sized bowl and whisk them well.  This method will not create quite as thick and creamy a consistency but the flavor will be just as wonderful.