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I use small white beans for a Greek salad: small white beans cooked with

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Posted to Thread #29942 at 3:26 pm on Nov 3, 2017

a few whole garlic cloves, a few stems of parsley, half an onion. When tender, use a slotted spoon to remove to a bowl, then make an olive oil and lemon vinagrette and pour over the warm beans. Add very thinly sliced white onion (rinsed if you like), and let sit for a bit, then chill. To serve, add chopped parsley, garnish with hardboiled egg wedges (or I omit this now due to egg allergy). It is a wonderful room temperature side dish for lunch or supper, or a tailgate.


"Well-behaved women rarely make history."

LT Ulrich


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