Black Eyed Bean Salad Servings: 6 2 cups fresh green beans 1 can black eyed peas 1 can black beans 1 large clove garlic 1 shallot or small red onion 3 Tbsp chopped fresh parsley 1 tsp dried thyme or 1 Tbsp chopped fresh thyme 1 Tbsp Dijon mustard 2 Tbsp extra virgin olive oil 1 Tbsp white vinegar Salt and pepper to taste Drain peas and beans in colander, and rinse if necessary. Chop green beans in thirds after taking off ends. Steam green beans until just done, al dente, and a bright green color. Immediately immerse in cold, even icy, water to stop cooking. Mix olive oil, vinegar, Dijon mustard, chopped garlic, chopped shallot, salt, pepper, thyme and parsley in a large bowl. Add drained peas and beans to dressing and mix well, but gently. Last add green beans and toss lightly to coat. Top with fresh parsley and thyme sprigs and serve at room temperature. Goddess Bless! Hugs, Hel )O( Rain _http://groups.myspace.com/bestwitches_ (http://groups.myspace.com/bestwitches) http://www.worldfamousrecipes.org/beef-back-ribs/
