AUGUST 1996
Recipe of the month

Vivid Bean Salad

1 can (16 oz) white beans
1 can (16 oz) dark beans
½  pound green beans
6-8 green onions, chopped
medium bunch parsley, finely chopped
Garlic Dressing:
     juice of ½  lemon
     2-3 Tbl wine vinegar
     1 tsp salt
     4 large garlic cloves, minced
     freshly ground black pepper
      1/3 C olive oil

Dressing: Mix lemon juice, vinegar, salt and garlic in a bowl, add lots of pepper.
Whisk in olive oil.

Steam green beans about 5 minutes (they should retain crispness).

Drain and rinse canned beans.

Toss all beans together with onions. Add the dressing and toss again.

Sprinkle the parsley over the top. Serve at room temperature.

NOTES: The original recipe called for 2/3 Cup of olive oil, but that was much
too soggy, so I cut it in half. I used Great Northern/Kidney for white/dark beans.


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