Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
Romulan Bean Salad 1/2 c Green onions, sliced
1 cn Green beans, (16 oz) Salt and pepper
1 cn Navy beans, (16 oz) 1/2 c Olive oil
1 cn Kidney beans, (16 oz) 1/4 c Wine vinegar
1 cn Chick peas, (20 oz) 3 ea Cloves of garlic
2 ea Knockwurst, about 1/2 lb 1 c Fresh chopped parsley
-- total weight

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 1/4" 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.
FROM: JOANNE FERRY (CMSJ69B)

Submitted By SHARON STEVENS On 04-03-95

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