Recipe

* Exported from MasterCook *

Mid-Eastern Bean Salad

Recipe By : Betty Marks, Light & Easy Diabetes Cuisine, p. 183 & 205
Serving Size : 8 Preparation Time :0:00
Categories : Salads Beans/Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chickpeas
1 can kidney beans
2 stalks celery -- chopped
4 green onions -- chopped
2 garlic cloves -- minced
1/4 cup tahini
6 tablespoons water
2 tablespoons fresh lemon juice

Rinse chickpeas and Kidney beans.
Drain and place in a bowl.

Add celery and green onions.

Mix together tahini, water, and lemon juice with
a wire whisk to make dressing.

Combine garlic with the dressing.

Pour dressing mix over legumes and vegetables, and toss.

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NOTES : If not allergic to peppers, and if you like foods hot, add 1/2 tsp.
hot pepper flakes to garlic, and a dash of cayenne pepper to the
dressing.

source: Betty Marks, Light & Easy Diabetes Cuisine, HP Books,
Los Angeles, 1990. ISBN 0-89586-640-4

The salad tastes similar to hummus.

Tahini is a paste made of crushed sesame seeds, resembling peanut butter in
texture although not in taste. I think it's possible to substitute sesame
seeds and olive oil for tahini if you can't find this ingredient (sold here
in supermarkets and health food stores), but I'm not sure of the relative
quantities.

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Ellen in Toronto, Canada<ellen@qnetix.ca>