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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Mid-Eastern Bean Salad

  3. 183 &

  4. 8 Preparation Time :

  5. Categories : Salads Beans/Legumes

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 can chickpeas

  8. 1 can kidney beans

  9. 2 stalks celery -- chopped

  10. 4 green onions -- chopped

  11. 2 garlic cloves -- minced

  12. 1/4 cup tahini

  13. 6 tablespoons water

  14. 2 tablespoons fresh lemon juice

  15. Rinse chickpeas and Kidney beans.

  16. Drain and place in a bowl.

  17. Add celery and green onions.

  18. Mix together tahini, water, and lemon juice with

  19. a wire whisk to make dressing.

  20. Combine garlic with the dressing.

  21. Pour dressing mix over legumes and vegetables, and toss. - - - - - - - - - - - - - - - - - -

  22. NOTES : If not allergic to peppers, and if you like foods hot, add 1/2 tsp.

  23. hot pepper flakes to garlic, and a dash of cayenne pepper to the

  24. dressing.

  25. source: Betty Marks, Light & Easy Diabetes Cuisine, HP Books,

  26. 1990. ISBN

  27. The salad tastes similar to hummus.

  28. Tahini is a paste made of crushed sesame seeds, resembling peanut butter in

  29. texture although not in taste. I think it's possible to substitute sesame

  30. seeds and olive oil for tahini if you can't find this ingredient (sold here

  31. in supermarkets and health food stores), but I'm not sure of the relative

  32. quantities. - - - - - - - - - - - - - - - - - -

  33. Ellen in Toronto, Canada<ellen

  34. qnetix.ca>

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