Title: Navy Bean and Cashew Salad (Wash)
Categories: Salads, Restaurants, Breads
Yield: 1 Servings

1 c Broccoli pieces
1 c Cauliflower pieces
1 c Cooked navy beans
1/2 c Cashew bits

----------------------------------DRESSING----------------------------------
1/4 c Olive oil
1 tb Lemon juice
1/4 c Cider vinegar
1 1/2 ts Salt
1/2 ts Mustard powder
1/2 ts Paprika
Pepper
1 1/2 ts Basil OR 1 1/2 t oregano OR
-1 1/2 t tarragon

Steam broccoli and cauliflower pieces until just cooked (not mushy). They
will have a bright color. Combine with cooked beans.

Combine dressing ingredients and whir in the blender. Pour dressing over
vegetable and bean mixture and refrigerate for 1 hour. Toss in the cashews.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: The Bagelry, Bellingham, Wash.