Melon and Bean Salad 1 Cantaloupe or honeydew melon, or 1/2 of each
1 cn (19oz) red or white kidney beans, drained
2 Green onions, including tops
1 sm Red pepper
1 Clove garlic, minced
2 tb Chopped fresh parsley
2 tb Lemon juice
2 tb Olive oil
salt and pepper
Remove seeds from melon and scoop out pulp with melon baller or cut
into cubes. You should have at least 2 cups. Place melon balls in
salad bowl and toss with kidney beans. Cut onions and red pepper into
thin strips 1 to 1-1/2 inches long; add onions, peppers, garlic and
parsley, and toss to mix. Whisk together lemon juice and oil. Pour
over salad. Add salt and pepper to taste; toss to mix. Cover and
refrigerate until serving time. (May be refrigerated for up to 3
days) Serves 8.
Melon and Bean Salad printer friendly version located here. (Just the recipe. Nothing else.)
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