If you are planning a picnic or patio party soon, you might want to give this Marinated Bean Salad a try. The Dijon mustard and wine vinegar gives it a wonderful tangy flavor. Make enough for the whole crowd! Transports well and great in a stir-fry if there are any leftovers. Have a great weekend!
MARINATED BEAN SALAD
Try this delicious redo of an old family favorite. Try it with Veggie Chick- Burgers and Oven-baked fries (recipes in NJFV) for a quick, easy and satisfying supper.
Recipe makes 4 side servings, adjust amounts according to how many guests you are planning for.
1 C. pre-cooked or canned chickpeas (thoroughly rinsed and drained)
2 C. green or yellow beans (or a combination of both) cut on a slant and lightly steamed
3 green onions chopped, (use the tops too )
1-2 T. Dijon mustard
3 T. wine OR balsamic vinegar (each gives a distinctive flavor)
8 T. light or regular extra virgin olive oil
2-3 T. finely-chopped fresh parsley
1/2-1 teas .sea salt, to taste (opt.)
1/8-1/2 teas. freshly-ground pepper, to taste
Combine chickpeas, beans and onions in a medium-sized salad bowl. In a small bowl combine remaining ingredients. Pour over vegetables and stir to combine thoroughly. Cover and refrigerate for at least 1 hour. Serve on a bed of lettuce leaves if desired.
Reprinted from Not Just for Vegetarians by Geraldine Hartman. All rights reserved.