Spinach and bean salad

Yield: 4 Servings

Measure Ingredient
1 can (19-oz) white kidney beans
1 pounds Fresh spinach; stemmed, hand-shredded; and rinsed well (approx)
1 large Onion (up to)
2 \N Cloves (large) garlic
\N \N Liquid smoke
\N \N Salt; pepper, dill weed

From: IND_STU_CIANO <LCIANO@...> Date: Wed, 26 Jun 1996 16:23:06 +0200 (IST) Drain and rinse the beans and set aside in a large bowl. Dry-cook the spinach over a low flame until it is completely wilted, turning often to prevent burning. While cooking the spinach, food-process the onion and garlic until it dissolves completely into mash (several minutes). (NOTE: When opening the food processor, *be careful*. The onion/garlic fumes are very strong, and may sting your eyes.) Add onion/garlic mash to spinach and cook several more minutes, until onion loses its sharp flavor. Remove from flame, let cool. Add to beans, and add salt, pepper, dill weed, and liquid smoke to taste. Mix thoroughly. Serve cold.

So far I've enjoyed this as a topping on veggie-burgers, baked potatoes, and as a side dish for any kind of meal.

fatfree digest V96 #177

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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