12 to 16 oz. pkg. mixed dried beans
Salt to taste
1 to 2 c. garlic-mustard dressing
1 med.-size purple onion
1 c. chopped Italian parsley
1 lb. cooked ham or Farney’s smoked turkey breast
1 c. best quality black olives (garnish)
Salt & pepper to taste

Rinse and sort beans. Bring to boil and soak 1 hour. Rinse. Add water to cover at least 1 inch. Bring to boil, skimming scum that forms, cover and cook until tender. Add salt toward end of cooking but don’t over cook. Drain beans, transfer to mixing bowl and while hot, add 1 cup garlic-mustard dressing. Add onion, parsley and ham and pepper; toss again. Cover and refrigerate. Allow salad to come to room temperature to serve. Garnish with black olives. 6 to 8 portions.