1
cup
pinto beans -- dry
1
cup
garbanzo beans -- dry
1
cup
green beans
1
red onion -- chopped
3
tablespoons
fresh chopped parsley
freshly ground black pepper -- to taste
-VINAGRETTE-
1/3
cup
virgin olive oil
3/4
cup
red wine vinegar
1
teaspoon
dry mustard
3
cloves
garlic -- minced
2
teaspoons
oregano
Soak all dry beans overnight in water to cover. Rinse and place in a large pot and fill with water to cover. Cook for 1 hour,or until done, then turn heat off and add green beans. let sit in the hot water for 30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette. Refrigerate overnight.
Vinaigrette: Whisk all ingredients together and pour over salad.
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
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