| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Green beans, (16 oz) |
| 1 |
cn |
Navy beans, (16 oz) |
| 1 |
cn |
Kidney beans, (16 oz) |
| 1 |
cn |
Chick peas, (20 oz) |
| 2 |
|
Knockwurst, about total weight |
| 1/2 |
c |
Green onions, sliced salt and pepper |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Wine vinegar |
| 3 |
|
Cloves of garlic |
| 1 |
c |
Fresh chopped parsley |
INSTRUCTIONS
ROMULAN LEGUME SALAD
Put the canned beans and chick-peas with their liquid into a saucepan and
boil about a minute over medium heat. Strain the liquid from the beans and
chick-peas. Put the beans and peas into a salad bowl. Cut the knockwurst
into 1/4" slices and then quarter the slices. Add to the salad, then add
the onions and salt. Pour the olive oil into the blender, add the wine
vinegar, garlic and parsley. Run the blender until the parsley is finely
chopped, perhaps half a minute. Pour this dressing over the salad. Mix it
all together gently but thoroughly. Chill the salad in the refrigerator for
several hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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