| 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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