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JERMAG LOOPYAI AGHTSAN




Source of Recipe


the web


Recipe Introduction



WHITE BEAN SALAD
Recipe adapted from The 40 Days of Lent (Ashod Press, 1985), by Alice Antreassian.


List of Ingredients




1 (1-pound 13-ounce) can pink beans or chickpeas, drained and rinsed

Salt and fresh-ground black pepper, to taste

Juice of 1 or 2 lemons

1/4 cup extra-virgin olive oil

4 to 5 romaine, iceberg or other lettuce leaves

2 medium onions, quartered and thinly sliced

2 ripe tomatoes, quartered and thinly sliced

2 tablespoons fine-chopped parsley

1 cucumber, quartered lengthwise and thinly sliced, optional

1 (2.25-ounce) can sliced black olives, drained, optional

Recipe



Place beans in a nonreactive large bowl. Add salt, pepper, half the lemon juice and 2 tablespoons oil. Mix gently. Scoop the mixture onto a serving platter lined with lettuce leaves. Place the onion and tomato slices in alternating rows on top of the beans or in a circular pattern. Sprinkle with half the parsley. Top with cucumbers and olives, if using. Sprinkle with remaining 2 tablespoons oil, lemon juice and parsley. Refrigerate 30 minutes before serving. Makes 10 to 12 cups (the larger amount includes cucumbers and olives).