Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 I crave 3-bean salad and never have the ingredients on hand. I will print your recipe and take to the market with me this week. Welcome aboard. Elizabeth , " Robin " <mrsdotcom2 wrote: > > I am Robin. I just joined today. Thank you for having me! > > Here is a recipe that my husband likes to have in the fridge ready to > eat. It is a 3-bean salad, but not the traditional sweet version. > Mine is adapted from Crescent Dragonwagon's Passionate Vegetarian > recipe - Salad of Limas, Green Beans, and Chickpeas with Lemon and > Parsley. > > 3-Bean Salad > > 10 ounces frozen green beans (or any kind of bean you prefer) > 1 can (15 ounces) chickpeas, drained and rinsed (or any kind of bean > you prefer) > 1 can (15 ounces) kidney beans, drained and rinsed (or any kind of > bean you prefer) > 1/2 of a large zucchini, quartered lengthwise and sliced as thinly as > possible > 1/2 of a large red onion, sliced as thinly as possible) > 1/2 cup fresh parsley, finely chopped > salt and pepper to taste > 1 to 2 lemons or limes > 2 tablespoons olive oil > > Steam the green beans (and any other frozen beans you choose to use) > until they are still crisp-tender, just enough to take the " rawness " > off of them. Mix all of the beans, zucchini, onion, and parsley > together. Add salt and pepper. Drizzle olive oil over all. Squeeze > the lemons or limes over and mix well. Refrigerate for at least 2 > hours before serving. It is better tasting if left overnight. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.