Ingredients:

• 1 package Frontier Soups Flageolet Beans
• 4 bouillon cubes
• 1/2 cup chopped parsley
• 2 cups sliced celery
• 2 bunches scallions, white part only, sliced

Dressing Ingredients:

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon coarse ground mustard
• 1 teaspoon hot pepper sauce (optional)

Optional Ingredients:

• 8 ounces artichoke hearts, cut up
• 1 yellow pepper diced
• 4-6 slices bacon, cooked, drained and cut up

Preparing the Beans:

Soak beans in water at room temperature for minimum 4 hours or overnight.

Recipe Directions:

1. Drain beans and place in saucepan with fresh water.
2. Add bouillon cubes and bring to a simmer for 1-1/2 to 2 hours. Beans should be tender–firm but soft inside.
3. Drain beans and place in medium salad bowl or container.
4. Add chopped fresh additions.
5. Whisk together all dressing ingredients and pour over salad.
6. Stir and serve at room temperature or cover and refrigerate until ready to serve.