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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 cups cooked red kidney beans or 2 (14 oz.) cans red kidney beans
1/2 clove garlic
1/2 tsp. salt
1/2 tsp. dried sweet basil
1/4 tsp. powdered coriander
3/4 cup Damson plum jam
1 tbsp. wine vinegar
1 tbsp. chopped fresh parsley
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Directions:
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If using canned beans, drain and place in a sieve or strainer and rinse under cold water. Drain again and place in a serving bowl.
In a blender or food processor, place garlic, salt, basil, coriander, jam and vinegar; puree until very smooth. Using a wooden spoon, fold puree gently into beans. Let stand for 2 to 3 hours at room temperature; sprinkle with parsley just before serving.
Serve in a large bowl or on a platter lined with lettuce. Makes 8 servings.
NOTE: This can be prepared a day ahead and kept in the refrigerator overnight. Allow salad to come to room temperature before serving.
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Comments from olga
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Plums are a favorite fruit in Ukraine. This combination makes an interesting winter salad.
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