| 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 |
tb |
Chopped parsley or |
| 1 |
tb |
Chopped cilantro |
| 1 |
ts |
Salt |
| 1 |
pn |
Freshly ground pepper |
| 1/2 |
ts |
Mustard |
| 1 |
ts |
Basil, marjoram or oregano |
| 2 |
|
To 4 garlic cloves finely minced |
| 2 |
tb |
Olive oil |
| 1 |
tb |
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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”