MEDITERRANEAN BEAN SALAD
This recipe is presented by Kathy Wall.

1 ¼ C. dry navy beans
3 roma tomatoes, diced
1 C. onion, chopped
½ Japanese cucumber, chopped
½ med. bell pepper (optional)
3 cloves garlic, minced
¼ C. cilantro, chopped
¼ C. sweet basil, chopped (optional)
2 Tbsp. extra virgin olive oil
Juice of ½ lemon
1 tsp. dill
½ tsp. salt

1. Soak the beans overnight. Rinse, drain and cook in 5 cups water until tender, 30-45 minutes. Drain completely.
2. Add all the remaining ingredients and mix well. Refrigerate for 3-5 hours or overnight. Serve over mixed greens with bread on the side or as a pocket sandwich on pita bread with tahini sauce.