Ingredients
1, 15.5 can small white navy beans
2 large carrots
5 celery sticks
1/2 cup fresh anise
1/4 cup seedless raisins
1/4 cup slivered almonds
12 cherry tomatoes
Dressing:
1/2 cup oil olive or sesame oil
1/4 cup red wine vinegar
1/4 cup lite soy sauce
1/3 cup sugar
1/3 cup chopped fresh dill
Preparation
Rinse and drain one can of white beans. Peel carrots, then dice. Chop celery lengthwise, and then dice. Dice anise. Cut cherry tomatoes into quarters. Combine beans, carrots, celery, anise, raisins, almonds and cherry tomatoes into a large bowl. Mix dressing ingredients, stirring until sugar is dissolved. Pour over salad to taste. Stir and chill.
