We really liked this one. This is my not-quite-Italian salad. I guess if I added stuffed olives, it could have been Italian. Not everyone I cook for likes stuffed olives or any kind of olives for that matter. It was good yesterday, today not as much. This is best sitting in the fridge for an hour, and then eaten up.

1/2 lb [about a good handful] of fresh green beans
2 cups cauliflower florets
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
1/4 cup thinly sliced sun-dried tomatoes [I used my oven dried tomatoes]
1/8 cup red or white wine vinegar
1/8 cup extra virgin olive oil

• Clean the beans and cut the cauliflower into florets.
• Rinse and drain.
• Steam the beans and the cauliflowers separately. Cook until crisp-tender.
• Drain the chickpeas. Rinse under cold water and drain again.
• Place the beans and the cauliflower florets in a salad bowl.
• Add remaining ingredients and toss gently.
• Cover and chill for 1 hour and then serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!