CLOSED FOR THE SEASON
Reopening in June, 2012
Belmont Center parking lot
See map and directions

Colorful bean salad

From our Autumn 2011 Roots & Sprouts newsletter (pdf)

Dressing ingredients
2 T	olive oil
1/4 c	red wine vinegar
2	cloves garlic
1 T	basil
1 t	oregano
1/4 t	salt
1/2 t	black pepper
	dash of cayenne pepper

Add olive oil and vinegar to a small bowl or pint jar. Mince garlic and basil and add to mixture with oregano, salt, pepper, and cayenne. Mix well and set aside.

Shell beans...
1-1/2 c	chickpeas
1-1/2 c	kidney beans
1-1/2 c	pinto beans

Combine beans in a medium bowl. If using canned beans, drain and rinse them first. Mix beans, then add dressing and toss well. Refrigerate overnight.

...Snap beans
2 c	green beans
2 c	wax beans

Wash beans and cut into two-inch pieces. Combine in a medium bowl and mix well. Add dressing and toss. Refrigerate for at least an hour before serving.

— Becky Prior

< Previous Next >

leeks