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 can lentils (drained and mashed, 16 oz can)
1 can chickpea (drained and mashed, 16 oz can)
1 can bean (cannellinni beans, drained and mashed, 16 oz can)
1 can bean (pinto beans, drained and mashed, 16 oz can)
1 onion (small, grated)
1 bunch parsley (finely chopped)
1⁄3 cup olive oil
2 tablespoons vinegar (white wine vinegar)
1 teaspoon salt
1⁄2 teaspoon 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.
Yield
8 servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
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