Three-Bean Salad With Cervelat is simply delicious recipe. A deadly combination of three varieties of beans will surely tempt you to prepare this Three-Bean Salad With Cervelat dish on every party!
|Lima beans||1 Cup (16 tbs) , dried|
|Navy beans||1 Cup (16 tbs) , dried|
|Kidney beans||1 Cup (16 tbs) , dried|
|Olive oil||1 Cup (16 tbs)|
|Cider vinegar||1/4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm) , crushed|
|Parsley||1 Cup (16 tbs) , chopped|
Cook 1 cup each dried lima beans, dried navy beans and dried kidney beans according to label directions.
Drain well and place all beans in a large bowl.
While hot, pour a dressing over them made by combining the following ingredients: Combine 1 cup olive oil, 1/4 cup cider vinegar, 2 to 4 garlic cloves, crushed, 1 cup chopped parsley, 2 teaspoons salt and 1/2 teaspoon pepper.
Toss lightly with hot beans to mix well and let stand at room temperature at least 30 minutes.
Just before serving, add 1/4 lb. cervelat, thinly sliced.
Mix again, gently.
Serve on lettuce leaves.
A more expensive but quicker version of this can be made by using well drained canned beans or frozen beans, cooked, or a combination of both.
Thin slices of salami, cut in quarters, or thin slices of pepperoni, frankfurters, knockwurst or bologna could also be used, instead of cervelat.
Serving size Complete recipe
Calories 3143Calories from Fat 1957
% Daily Value*
Total Fat 222 g341.5%
Saturated Fat 30 g150%
Trans Fat 0 g
Sodium 3984 mg166%
Total Carbohydrates 223 g74.3%
Dietary Fiber 65 g260%
Sugars 11 g
Protein 80 g160%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet