Truthfully, the call wasn't quite that terse, but almost.
|"We're coming to your house for potluck"|
|Picnic spread across the table. Yumm.|
|Family potluck--always a fun time.|
MARINATED BEAN SALAD
1 16 oz. can kidney beans
1 16 oz. can cut green beans
1 16 oz. can garbanzo beans
1 16 oz. can black-eyed peas
Dump all beans into a sieve or colander and rinse well with cold water. Allow them to drain well before putting them into a large bowl.
2 1/2 cups chopped celery
1 c. finely minced parsley
1 whole bunch of green onions, sliced, both white and green parts
1 small jar of stuffed green olives
1 small can of sliced black olives
Make the marinade:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2 Tbs. brown sugar
1 garlic clove, mashed
Mix thoroughly and pour over the beans, vegetables, herbs, and olives.
Refrigerate for at least two days to allow the spices to infuse the bean mixture and everytime you pass the frig, give the beans a good stir to redistribute them from the top to the bottom so everything eventually gets coated with the marinade. This is not a make it and eat it dish.
Serves a small Army (about 12)
|All that was left in the bottom of my 2 1/2 quart bowl was|
this little bit and I had to diligently scrape it all
together so you could see the ingredients. If I'd been
wise, I'd have taken its photo before we ate.