Intro and Recipe

[Guest guest]

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.