Good neighbor food co-op's levantine carrot salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Cooked garbanzo beans |
| 1½ | pounds | Carrots |
| ⅓ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | large | Garlic clove; crushed |
| ¼ | cup | Finely minced parsley |
| 3 | To 4 scallions; minced | |
| ⅓ | cup | Minced fresh dill or |
| 2 | teaspoons | Dried dill |
| 1 | teaspoon | Salt |
| Black pepper; to taste | ||
| ½ | teaspoon | Ground cumin |
Directions
Cook garbanzo beans until just tender (or use drained canned garbanzos). Drain and set aside.
Peel or scrub carrots. Cut into thin, flat matchstick pieces about 1½" long by ¼" wide. Steam until just tender (5 to 10 minutes.) Refresh in cold water. Drain well.
In a large bowl, combine beans and carrots with remaining ingredients. Mix well. Cover tightly and refrigerate for several hours.
Yield: 4 to 6 servings.
From Judy Weinstock/Good Neighbor Food Co-op Cafe/Louisville, KY in Alice Colombo's 07/22/92 "Cook's Corner" column called "Good Neighbor Shares Its Secret for Scones" in "The (Louisville, KY) Courier-Journal." Pg. C4. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-26-94
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