Navy bean "potato" salad

Replacing potatoes with navy beans offers a delicious twist to this classic salad. For a classic potato salad flavor, consider adding ½ to 1 teaspoon of Dijon mustard.

To ensure a perfect salad, make sure the beans are thoroughly drained to avoid sogginess. Dice the other ingredients to roughly the same size as the navy beans for a harmonious texture.

Ingredients:

• 2 cups cooked navy beans, drained well

• ¼ cup minced onion

• ¼ cup minced celery

• ¼ cup minced parsley

• 1 boiled egg, chopped

• ½ teaspoon sea salt

• ¼ teaspoon celery seed

• ¼ teaspoon onion powder

• ¼ teaspoon dried dill weed

• 1 tablespoon minced jalapeños (optional)

• 1 tablespoon sweet relish

• 1 tablespoon mayonnaise or sour cream

Directions:

1. In a large bowl, combine the drained navy beans.

2. In another bowl, mix together all the seasonings and remaining ingredients until well combined.

3. Gently fold the mixture into the beans, being careful not to mash them.

   Note: Freshly cooked beans maintain their shape better than canned beans.

4. Allow the salad to sit for 30 minutes to 1 hour before serving, letting the beans absorb the delicious flavors.

5. For an added touch of flavor, consider topping with grated Parmesan Cheese

Serve and enjoy this light and vibrant dish!