Tuesday, February 21, 2012

Lebanese White Bean Salad

Contributed by Lisa Nelson
2 c. cooked white beans
2 c. shredded red cabbage
1 c. shredded carrots
1 tsp. ground cumin
2 cloves crushed garlic
1/4 t. oregano
1/2 t. salt
1/3 olive oil
1/3 lemon juice
Mix dressing and cooked beans for a couple of hours or over night. Then spread cabbage over the bottom of a plate, top with carrots and pour beans over the top.

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