| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Greek | Fruits, Greek, Harned 1994, Salads, Vegetarian | 1 | Salad |
INGREDIENTS
| 2 | c | Red kidney beans, cooked |
| 1 | Onion, finely sliced | |
| 2 | Apples, cored and chopped | |
| 1 | T | Chopped parsley or |
| 1 | T | Chopped cilantro |
| 1 | t | Salt |
| 1 | pn | Freshly ground pepper |
| 1/2 | t | Mustard |
| 1 | t | Basil, marjoram or oregano |
| 2 | To 4 garlic cloves | |
| finely minced | ||
| 2 | T | Olive oil |
| 1 | T | Wine vinegar |
INSTRUCTIONS
Put the beans in a salad bowl; combine with the rest of the ingredients. Quantities may be adjusted to suit your taste. From Greek Vegetarian Cookery by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 116. ISBN 0-394-74197-8. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 808
Calories From Fat: 259
Total Fat: 29.4g
Cholesterol: 0mg
Sodium: 3691.6mg
Potassium: 1726.9mg
Carbohydrates: 113.2g
Fiber: 33.7g
Sugar: 29.1g
Protein: 29.4g