Five Bean Salad

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             FOOD FUNNY
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Here's one from our friend Anna Welander:

Murphy told Quinn that his wife was driving him to drink. Quinn thinks
he's very lucky because his wife makes him walk.

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             TODAY'S RECIPE
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This is my version of the classic three bean salad found in every
American supermarket. I make a big batch of this and keep it in the
refrigerator to go with sandwiches, soups, or just by itself.

Five Bean Salad

1 cup (250 ml) extra virgin olive oil
1/3 cup (80 ml) balsamic or red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
2 cloves garlic, peeled and coarsely chopped
Salt and freshly ground pepper to taste
1 15-oz can (425 g) garbanzos (chickpeas, ceci)
1 15-oz can (425 g) red kidney beans
1 15-oz can (425 g) black beans
1 15-oz can (425 g) green string beans
1 15-oz can (425 g) yellow wax beans
1 onion, chopped
1/2 cup (125 ml) fresh parsley leaves, coarsely chopped

Combine the olive oil, vinegar, mustard, garlic, salt, and pepper in a
blender or food processor and process at high speed until emulsified. In
a large colander drain and rinse the canned beans. Combine with the
dressing and the onion and parsley in a large bowl, tossing to mix
ingredients thoroughly. Chill for at least 2 hours.
Serves 8 to 12.
Received on Mon Jan 12 18:52:37 2009