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A delicious and healthy bean salad, perfect with grilled fish or chicken.
Prepare lemon vinaigrette by combining the dressing ingredients. Mix ingredients well and set aside.
Sort and rinse dried beans; place in a saucepan and cover with water, bring to a boil and cook for 30 minutes. Drain, return to the pan, cover with water, return to a boil, and cook until tender.
Drain beans, pour into a shallow bowl, sprinkle on parsley and mint, and pour on vinaigrette. Toss gently and allow to cool to room temperature before adding olives as well red and green onions.
Serve immediately or chill overnight; allow salad to come to room temperature for best flavor.
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