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Minty Bean Salad

Each September, a women's group at our church sponsors a salad supper. Everyone is delighted when they see this extra-special dish on the table.
  • Total Time
    Prep: 1-1/2 hours + chilling
  • Makes
    8-10 servings


  • 1 pound dried navy beans or great northern beans
  • 3 chicken bouillon cubes
  • 6 cups water
  • 2 large tomatoes, coarsely chopped
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/3 cup chopped fresh mint or 2 tablespoons dried mint
  • 1 tablespoon sugar
  • 2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  • Place beans and enough water to cover in a large saucepan. Bring to a boil; boil for 1 minute. Remove from the heat; let stand for 1 hour. Drain and discard liquid. Add bouillon and water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are just tender. Drain; cool slightly. Add remaining ingredients; mix gently. Cover and chill for at least 1 hour.

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