INGREDIENTS (Makes 6 to 8 servings)
• 2 cups of green beans.
• 2 cups of purslane leaves
• 2 cups of cooked beans or 1 can of cooked beans (optionally we can go for kidney beans, lima beans or garbanzos)

Dressing:
• 1 minced small onion
• cup of olive oil
• cup of vinegar (You can try your favorite herbal vinegars)
• 1 garlic clove
• A pinch of salt
• 2 tablespoons Dijon mustard
• 1 tablespoon of honey
• 2/3 cup of wild green (fresh and chopped)
Prepare the dressing by whizzing ingredients in a food processor or a blender.

DIRECTIONS
Boil the green beans until soft. Let them to cool. Rinse the cooked beans so as to clear the water. Add green beans, raw and fresh Purslane, and onion together in a bowl.

Once the beans are cooked and mixed with the purslane and onion, add the dressing and let it sit overnight. Serve chilled.

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