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Bean Salad, Baked (P, TNT)
Source: "A Fistful of Lentils," by Jennifer F. Abadi
Serves: 4

1 16-ounce can vegetarian baked beans, including juice
2/3 cup finely chopped yellow onion
3 tablespoons plus 1 teaspoon lemon juice
2 teaspoons ground cumin (I also added a "pinch" of baharat click here fore recipe)
Salt to taste
Chopped fresh curly leaf parsley for garnish

Put baked beans into a bowl and gently mix in the remaining ingredients. Serve chilled, garnished with chopped parsley.

Poster's Notes:
This is another summery recipe from "A Fistful of Lentils" that I tried that was immediately declared a "redo" by my family. For vegetarians, it is great on its own, but I am planning to serve it also as a side dish when we grill in summer. As an added bonus it is quick and easy.

Posted by Judith Amrani

Nutritional Info Per Serving: N/A