Servings: 8-10Prep Time: 10 minutes
1/4 cup spicy brown mustard
2 tablespoons olive oil
1 tablespoon lemon juice
1 can (15 ounces) butter beans, drained
1 red pepper, chopped
1/3 cup chopped sun-dried tomatoes
1 6-ounce package boiled ham, chopped
2 tablespoons chopped cilantro
Mix mustard, oil, and lemon juice until well blended; set aside. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover. Refrigerate at least one hour before serving.
Categories: Beans, Grains & Rice, Meat Salads, Salads
Submitted by: suzanne-mcminn on July 29, 2010
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