the Happy Vegetarian

The sweet floury taste of the baked potato with the sour, slightly acidy bean salad was a perfect combination. Use whatever beans you have on hand — I happened to have a can of mixed chickpeas, kidney beans, white beans and giant Spanish beans in the cupboard.

Ingredients:
4 red-skinned potatoes
1 red onion, chopped
2 toes of garlic, chopped
3 tomatoes, chopped, seed removed
1 can mixed beans
5 tbs. olive oil
1 lemon, squeezed
hand full of fresh parsley, chopped
salt & pepper to taste

Directions:
Bake the potatoes in the oven for about an hour depending on the size.

Meanwhile, for the bean salad, mix the rest of the ingredients together in a large bowl.

Once the potatoes are done, slice open and fill with a heaping mound of the bean salad.

Technorati Tags: vegetarian recipes, bean salad

Filed under: Food on June 18th, 2007