| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Italian | Rice/beans, Salads, Vegetables | 10 | Servings |
INGREDIENTS
| 1 | Can Chick-peas | |
| 1 | Can White Kidney Beans | |
| 1 | Can Red Kidney Beans | |
| 1 | Can Baby Lima Beans | |
| 1 | Can Black-eyed Peas | |
| 1 | lb | Fresh Green Beans |
| 1 | c | Chopped scallions |
| 1/2 | c | Italian Parsley, chopped |
| 1 | Egg yolk | |
| 1/3 | c | Red wine vinagar |
| 1 | tb | Granulated sugar |
| 1 | tb | Chopped garlic |
| 1 | c | Olive oil |
| Salt | ||
| Fresh Ground Pepper |
INSTRUCTIONS
GARLIC DRESSING 1. Drained canned beans, rinse thoroughly with water, and drain again. 2. Cook green beans by trimming and dropping into a pot of boiling water. Do not cover the pot. Stir the beans occasionally so they cook evenly. Cooking takes 5-15 minutes; or until desired crunch is obtained. Drain, pat dry, and cut into 2-inch lengths. 3. Toss canned and fresh beans together in a large bowl. Pour in dressing, sprinkle on the scallions, and toss again. 4. Cover and refrigerate overnight before serving. Garnish with chopped parsley. Serve at room temperature. Garlic Dressing: 1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process briefly. 2. With the motor running, slowly dribble in the olive oil. 3. Taste, correct seasoning if necessary, and transfer to storage container. Source: The Silver Palate Cookbook Posted to MM-Recipes Digest V5 #013 by dandelion@edeneast.com on Jan 12, 1998
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