*  Exported from  MasterCook  *
 
                           Mid-Eastern Bean Salad
 
 Recipe By     : Betty Marks, Light & Easy Diabetes Cuisine, p. 183 & 205
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Beans/Legumes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           chickpeas
    1      can           kidney beans
    2      stalks        celery -- chopped
    4                    green onions -- chopped
    2                    garlic cloves -- minced
      1/4  cup           tahini
    6      tablespoons   water
    2      tablespoons   fresh lemon juice
 
 Rinse chickpeas and Kidney beans.
 Drain and place in a bowl.
 
 Add celery and green onions.
 
 Mix together tahini, water, and lemon juice with
 a wire whisk to make dressing.
 
 Combine garlic with the dressing.
 
 Pour dressing mix over legumes and vegetables, and toss.
 
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 NOTES : If not allergic to peppers, and if you like foods hot, add 1/2 tsp.
 hot pepper flakes to garlic, and a dash of cayenne pepper to the
 dressing.
 
 source:  Betty Marks, Light & Easy Diabetes Cuisine, HP Books,
 Los Angeles, 1990.  ISBN 0-89586-640-4
 
 The salad tastes similar to hummus.
 
 Tahini is a paste made of crushed sesame seeds, resembling peanut butter in
 texture although not in taste. I think it’s possible to substitute sesame
 seeds and olive oil for tahini if you can't find this ingredient (sold here
 in supermarkets and health food stores), but I'm not sure of the relative
 quantities.
 
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 Ellen in Toronto, Canada<ellen@qnetix.ca>

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