This recipe is particularly good when you make it with Michigan navy beans.
1 cup navy beans, soaked in water overnight
4 T. olive oil
4 t. lemon juice
1 t. ground coriander
Salt and pepper to taste
1 T. minced parsley
V.S.P. Drain soaked beans, place them in a saucepan with enough water to cover by 1 inch, and cook slowly until tender. Add water as necessary to prevent drying out. When beans are cooked, there should be almost no water left. Toss hot cooked beans with olive oil, lemon juice, coriander, salt and pepper. Chill. Mix in fresh parsley just before serving.