mccartney - techno bean salad

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* Exported from MasterCook *

 

Technicolor Bean Salad

 

Recipe By : LINDA'S KITCHEN by Linda McCartney (1995)

Serving Size : 8 Preparation Time :0:00

Categories : Salads Vegetables

Classified *Mccartney

*Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

32 ounces cooked beans -- a variety

1/2 pound green beans -- trimmed

6 large green onions -- chopped

1/2 cup finely chopped fresh parsley

or one medium bunch parsley -- chopped

***GARLIC DRESSING***

1/2 lemon -- juiced

2 tablespoons wine vinegar -- or more to taste

1 teaspoon sea salt

4 large garlic cloves -- minced

2/3 cup extra virgin olive oil

 

A BRIGHT SALAD with interesting flavors, this is tossed in a very garlicky

vinaigrette. Looks great on a buffet table; good at picnics, or can be served as

first course. Serves 6 to 8.

 

PANTRY: 2 cans, 16 oz each, mixed beans, or equivalent cooked dried beans.

Garbanzos, navy or cannellini, black-eyed peas, red kidney, black, etc.

 

Make the dressing: mix the lemon juice, vinegar, salt and garlic in a bowl and

add lots of freshly ground black pepper. Stirring all the time, drizzle in the

olive oil so that the dressing thickens as you mix it. Check the seasoning.

 

Drain the canned beans and rinse them. Drain thoroughly. Steam the green beans,

until just tender, 5 to 6 minutes. Toss all the beans together with the green

onions, then add the garlic dressing and toss again. Sprinkle the chopped

parsley over the tope. Serve at room temperature.

 

1998 Hanneman: (PER SERVING: 388 cals, 19g fat)

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 1036 0 0 0

 

 

 

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