1 c. dry navy beans
2 1/2 c. water
3 T. white wine (dry)
3 T. white wine vinegar
2 T. onion chopped fine
3 T. parsley chopped fine
1 - 1 1/2 t. salt and freshly ground pepper

Do not presoak beans. Add navy beans to 1 c. cold water in an uncovered, medium sauce pan (enough water to cover the beans) and bring to a boil over medium heat. Reduce to a simmer and cook for 1 1/2 - 2 hours stirring occasionally adding additional water as necessary to keep the beans covered. After beans are tender but not mushy, remove from heat, drain and let cool at room temperature. Add remaining ingredients. Mix well and refrigerate for at least 12 hours, stirring occasionally, to blend flavors before serving.
(serves 4)

Joe Muer's White Bean Salad recipe is from our May 1998, Menu Minder publication.