White Bean Salad

Ingredients:

2 cups dried great northern beans

1 medium cucumber, chopped

1 large onion, finely chopped

1 can (2.25 ounces) sliced ripe olives, drained

1/4 cup minced fresh parsley

6 tablespoons olive oil

6 tablespoons cider vinegar

1 teaspoon salt

1/2 teaspoon crushed pepper

Directions:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by two inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand until beans are softened, usually about 2-4 hours. Drain and rinse beans, discarding liquid.

In a large bowl, combine the beans, cucumber, onion, olive and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour liquid over bean mixture; toss to coat. Cover and refrigerate until serving.

Yields: 10 servings