Salad-E Khiar Shur (Potato Pickle Salad)


4 to 6 servings

Rinse and then soak the beans in plenty of water over night. Bring to a boil and simmer 1 1/4 hours. Then add the potatoes and carrots; gently boil for 20 minutes or until the potatoes and carrots are soft. While the beans and potatoes are cooking, thoroughly mix the Salad Dressing ingredients in an electric blender. Drain the beans, potatoes, and carrots. Then immediately mix in the salad dressing. Refrigerate for at least 2 hours before serving. Just before serving, add the remaining salad ingredients to the chilled beans, potatoes, and carrots. Mix well.

Variations: Replace the cabbage with your favorite crisp diced vegetables, such as green or red peppers.

From: ab684@freenet.carleton.ca (Walter Brown)
Walter Brown, Ottawa, Canada

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