4 ounces green beans, cut in 1/2-in. (1.2-cm) pieces
2 ounces white wine vinegar
3 ounces olive oil
1 tablespoon lemon juice
1 teaspoon lemon peel, grated
2 garlic cloves, crushed
1 tablespoon white wine
1 dried red chile, chopped fine
8 ounces red kidney beans, soaked and cooked
8 ounces chickpeas, soaked and cooked
8 ounces lima or cannellini beans, soaked and cooked
1 bunch green onions, chopped
salt and pepper, to taste
Servings: 12
1. Steam the green beans until done but still crisp, approximately 3-4 minutes.
2. To make the dressing, combine the white wine vinegar, olive oil, lemon juice, lemon peel, garlic, white wine and chile.
3. Mix together all the drained beans and peas, and pour the dressing over them. Add the green onions, season with salt and pepper and toss to combine. Marinate for several hours before serving.
Yield: 36 ounces
2 ounces white wine vinegar
3 ounces olive oil
1 tablespoon lemon juice
1 teaspoon lemon peel, grated
2 garlic cloves, crushed
1 tablespoon white wine
1 dried red chile, chopped fine
8 ounces red kidney beans, soaked and cooked
8 ounces chickpeas, soaked and cooked
8 ounces lima or cannellini beans, soaked and cooked
1 bunch green onions, chopped
salt and pepper, to taste
Servings: 12
1. Steam the green beans until done but still crisp, approximately 3-4 minutes.
2. To make the dressing, combine the white wine vinegar, olive oil, lemon juice, lemon peel, garlic, white wine and chile.
3. Mix together all the drained beans and peas, and pour the dressing over them. Add the green onions, season with salt and pepper and toss to combine. Marinate for several hours before serving.
Yield: 36 ounces
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