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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
1/2 lb - total weight
1/2 c Green onions, sliced
salt and pepper
1/2 c Olive oil
1/4 c Wine vinegar
3 Cloves of garlic
1 c Fresh chopped parsley
Put the canned beans and chick-peas with their liquid into a saucepan
and boil about a minute over medium heat. Strain the liquid from the
beans and chick-peas. 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.
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