Navy Bean Salad Recipes

FRANKENMUTH BAVARIAN INN NAVY BEAN SALAD

Frankenmuth Bavarian Inn Navy Bean Salad image

The Bavarian Inn in Frankenmuth Michigan is noted for their chicken dinners, but they are also noted for their great side dishes. This is one of them. Most people don't have Bavarian Inn all purpose seasoning, replace it with any good all purpose seasoning. I use Tony Chachere's creole seasoning.

Provided by susan tinney @susie417

Number Of Ingredients 15

Ingredients

1 pound(s) bag small navy beans
6 cup(s) water
6 cup(s) water
1 1/4 cup(s) celery diced
1/2 cup(s) onion diced
1/2 cup(s) green pepper diced
1/2 cup(s) italian dressing (or any oil and vindgar dressing
1/2 cup(s) vinegar
1/2 cup(s) sugar
1 teaspoon(s) dry mustard
1/2 teaspoon(s) garlic salt
1/4 teaspoon(s) paprika
3/4 teaspoon(s) bavarian inn all purpose seasoning, or any good all purpose seasoning you have on hand
1/2 teaspoon(s) salt
1/4 cup(s) diced pimentos drained

Steps:

Soak beans in 6 cups of water overnight in refrigerator. Drain and Rinse beans.
Combine beans with another 6 cups of water, simmer on top of stove till tender about 45 minutes to an hour.
Drain and cool beans.
Add remaining ingredients to cooled beans. Mix well.
Chill for about 4 hours in refrigerator before serving.

POLENTA STACK WITH NAVY BEAN SALAD

Polenta Stack With Navy Bean Salad image

Provided by Marge Perry

Categories Salad Bean Tomato Fourth of July Picnic Vegetarian Backyard BBQ Dinner Lunch Feta Cornmeal Zucchini Summer Grill Grill/Barbecue Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
2 cans (15.5 ounces each) navy beans, rinsed and drained
1 pound plum tomatoes, chopped
1/2 cup basil, chopped, plus 15 leaves for garnish
10 ounces crumbled feta, divided
1 tube (18 ounces) prepared polenta, cut into 16 slices
1 pound zucchini, cut into 1/4-inch slices
2 bottles (7 ounces each) roasted red peppers, drained

Steps:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.

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