Yield: 2 servings

Measure Ingredient
Romulan Bean Salad
1 can Green beans, (16 oz)
1 can Navy beans, (16 oz)
1 can Kidney beans, (16 oz)
1 can Chick peas, (20 oz)
2 eaches Knockwurst, about 1/2 lb total weight
½ cup Green onions, sliced
Salt and pepper
½ cup Olive oil
¼ cup Wine vinegar
3 eaches Cloves of garlic
1 cup Fresh chopped parsley


Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl. Cut the knockwurst into ¼" slices and then quarter the slices. Add to the salad, then add the onions and salt. Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly.

Chill the salad in the refrigerator for several hours before serving.


Submitted By SHARON STEVENS On 04-03-95

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