|2 1/2 cups||cooked white pea beans||625 mL|
|2||large stalks celery, sliced diagonally||2|
|1||small onion, diced||1|
|1||small green or red pepper, sliced||1|
|1/2 cup||black olives, sliced (optional)||125 mL|
|1 cup||cherry tomatoes, halved||250 mL|
|3 tbsp||vegetable oil (such as canola)||45 mL|
|5 tbsp||white vinegar||65 mL|
|1/4 cup||granulated sugar||50 mL|
|1/2 tsp||dry mustard||2 mL|
|1||clove garlic, minced||1|
|1/2 tsp||salt||2 mL|
|pinch of paprika|
Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or overnight.
BEANS are an excellent source of energy and have impressive amounts of B-vitamins, calcium, and iron, phosphorous, potassium, Zinc and very little sodium.