| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Sicilian |
Salads, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Garbanzo beans (20 oz. each) |
| 4 |
ts |
Mint, fresh, finely |
|
|
Chopped |
| 1/4 |
lb |
Salami, cut into thin strips |
| 3 |
x |
Onions. green, thinly sliced |
| 1 |
cn |
Chopped pimiento 2 oz, drain |
| 1 |
tb |
Chives, chopped |
| 1 |
tb |
Parsley, chopped |
| 3 |
lg |
Cloves garlic, pressed |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Marjoram, fresh, chopped |
| 1 |
ts |
Basil, fresh, chopped |
| 1 |
ts |
Thyme, fresh, chopped |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Provolone cheese, cubed |
INSTRUCTIONS
Rinse beans with cold water, drain. Put in large bowl. Add salami, green
onions, pimiento. Toss to blend, set aside. Place all other ingredients
except cheese in screw top jar. Cover tightly, shake to blend. Pour over
bean mixture, toss gently to combine. Cover, refrigerate at least 3 hours.
Before serving, toss again. Sprinkle with cheese. When fresh herbs are out
of season, use fresh parsley and mint, which are usually available, along
with frozen chives. For other herbs, substitute frozen or dried versions,
about one third the amount of fresh herbs called for in the recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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