Recipe - Acetaria

ROMULAN LEGUME SALAD
1 cn Green beans, (16 oz)
1 cn Navy beans, (16 oz)
1 cn Kidney beans, (16 oz)
1 cn Chick peas, (20 oz)
2 Knockwurst, about
One half pound total weight
One half cup Green onions, cut or sliced up
salt and pepper
One half cup Olive oil
One fourth cup Wine vinegar
3 Cloves of garlic
1 cup Fresh chopped parsley

Put the canned beans and chickpeas with their liquid into a saucepan and
boil about a minute over medium heat. Strain the liquid from the beans and
chickpeas. 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini