Mashed bean salad from Armenia
Serve Armenian mashed bean salad in a round flat dish with all mashed beans distributed around the dressing. Eat with a spoon, taking a little mashed bean and some dressing in a spoonful.
Ingredients
1 cn lentils (drained and mashed, 16 oz can)
1 cn chickpeas (drained and mashed, 16 oz can)
1 cn beans (cannellinni beans, drained and mashed, 16 oz can)
1 cn beans (pinto beans, drained and mashed, 16 oz can)
1 onion (small, grated)
1 bn parsley (finely chopped)
1⁄3 c olive oil
2 T vinegar (white wine vinegar)
1 t salt
1⁄2 t sugar (optional)
Instructions
- Mix olive oil, vinegar, salt, sugar, grated oinon and chopped parsley to make a dressing and place on the middle of a round serving dish - shape it as a flat circle.
- Place symmetrical flattened circles of each of the pureed lentil, chickpeas and beans around the dressing, alternating dark and pale colors. No circle should touch other or the dressing.
- Serve.
Total time
20 minutes
Cooking time
0
Preparation time
20
Yield
8 servings
Notes
Substitue 1 16 oz can of lentils, chickpeas or beans, drained, with 1 1/4 cup cooked. Mash beans into a very thick puree. If preferred, chop onion, parsley and make the dressing in a food processor.
Source
Armenian cuisine
Symmetry is all important for this recipe.
moderate, vegetarian
side dish, appetizer, cold
Armenian food recipes
Food in Asia
Food in Asia