Ingredients
3 cans beans (e. g., chickpeas, kidney beans, black beans)1 cup parsley, chopped
1 cup lemon juice
1 cup olive oil
1/2 cup red onion, chopped
3 tablespoons mint, chopped
1/2 teaspoon garlic, crushed
salt and pepper, to taste
This is my bit of a blog. Rambling words about rambling days. No focus and nothing ambitious. I seem to write most about local color, nature, and animals, and there is an incomplete chunk about my road trips of 2011.
Saturday, June 17, 2006
Three-Bean Salad
My Food Group Tally this week is running low on legumes, so I made my old three-bean salad stand-by. Only eight ingredients, as fresh and raw as possible. (I don't make anything with more than nine ingredients!) Takes ten or twenty minutes to make, depending on how fast a parsley chopper and lemon squeezer you are!
1 cup parsley, chopped
1 cup lemon juice
1 cup olive oil
1/2 cup red onion, chopped
3 tablespoons mint, chopped
1/2 teaspoon garlic, crushed
salt and pepper, to taste
1 cup parsley, chopped
1 cup lemon juice
1 cup olive oil
1/2 cup red onion, chopped
3 tablespoons mint, chopped
1/2 teaspoon garlic, crushed
salt and pepper, to taste
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