Michigan Navy Bean Salad Recipe

• 5 lbs. navy beans (30 c. cooked)
• 6 1/2 c. minced celery
• 2 1/2 c. minced green pepper
• 5 sm. jars minced pimento
• 2 1/2 c. minced onion
• 2 1/2 c. coarsely grated carrots
• 5 c. zesty italian dressing
• 2 1/2 c. sugar
• 5 teaspoon dry mustard
• 2 1/2 teaspoon garlic granules
• 1 1/2 teaspoon paprika
• 3 3/4 teaspoon Lawrys Seasoned salt or possibly Frankenmuth all purpose seasoning

1. Soak beans overnight, drain.
2. Cover with water and cook till done but hard.
3. Drain.
4. Add in remaining ingredients.
5. Refrigerateat least 4 hrs or possibly overnight.
6. Serves 100 or possibly more depending how many buffet items are served.

navy beans, celery, green pepper, pimento, onion, carrots, zesty italian dressing, sugar, mustard, garlic, paprika, lawrys

Taken from cookeatshare.com/recipes/michigan-navy-bean-salad-49706 (may not work)