Saturday, September 10, 2011

Lebanese Bean Salad Recipe

Made with our locally grown navy beans and some fresh mint from your garden. Serves six.

2-1/2 cups cooked dried navy beans
1/2 cup chopped fresh parsley
1 small yellow onion, chopped
1 T. chopped fresh mint or 2 t. dried mint
1 large ripe tomato, chopped
1 medium cucumber, peeled and diced
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 t. salt
1/4 t. black pepper

Step 1. Place beans, parsley, onion, mint, tomato and cucumber in serving bowl.

Step 2. Combine olive oil, lemon juice, salt and pepper and beat well with a fork until creamy. Pour dressing over vegetables and mix thoroughly. Refrigerate at least 2 hours. Mix again just before serving.

No comments:

Post a Comment