Ham and Bean Salad (05.08.12)

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by Jennifer Burns, Dan’s Foods

  • 2 cans kidney beans, drained
  • 1 can white beans, drained
  • 1 can garbanzo beans, drained
  • 1/2 pound cooked ham, diced
  • 2 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 1 tomato, chopped
  • 1 bell pepper, chopped
  • 1/4 red onion, diced
  • 1/4 cup cilantro or parsley, chopped
  • 1/4 tablespoon fresh tarragon (optional)


  • 1/4 cup red or white wine vinegar
  • 1/2 lemon, zest and juice
  • 1 garlic clove, finely diced
  • 3 tablespoons sugar or honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoons hot sauce
  • Salt and Pepper, to taste
  • 1/3 cup olive oil

Combine all the ingredients for the salad in a large bowl. For the vinaigrette, combine the first 7 ingredients for the vinaigrette in a separate bowl and whisk in the olive oil. Pour the dressing over the salad and mix well. Chill for at least 2 hours.

Serves 4-6

Cook’s Tips: Add a Serrano or jalapeno pepper for heat. Cheese lovers, add crumbled feta. Substitute or add any other vegetables. Substitute garbanzo beans for the white beans.

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