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Haricot Bean Salad

2 Cups Dried Beans
1tblspn. Chopped Parsley
1 tblspn. Grated Celery Root
1 Onion
Mayonnaise (Soy)
Pecan Nuts
Soak the beans overnight, then simmer gently in salted water, until soft, but firm. Cool and toss in parsley. Arrange in layers in dish, with the onion in wafer thin slices. Season well, pour over sufficient mayonnaise to moisten and top with a thick layer of chopped pecan nuts, and grated celery. Delicious with cheese, or cold vegetarian meats, and a green salad.