Purslane Bean Salad


OK, this should be my final purslane post for the summer. Even if my CSA continues to distribute it, I’ll make this salad again or one of other two recipes that I recently posted.

This salad has a surprising amount of flavor. I ate several servings and enjoyed every bite.

This salad takes a little time to make, the most time consuming part being the purslane leaf removal. The stems are edible, but I prefer the leaves by themselves. It takes a while to pluck them off the stems, as they’re fairly small leaves.

The recipe calls for two cans of beans. If you prefer fewer beans, you can use a single can. I love garbanzos, so two cans worked for me.   I’ve eaten more purslane this summer than ever before in my life but I don’t mind because it’s delicious.


Purslane Bean Salad
Recipe modified slightly from Spatulatta.com

2 cups of purslane leaves – washed and dried
2 15oz. cans of garbanzo beans
1 small onion – minced (I like sweet onions)
2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of dijon mustard
1 tablespoon of honey
1/4 cup of parsley – finely minced

Make the dressing by whisking together the oil, vinegar, mustard and honey. Once mixed, add the parsley.

Mix the beans, purslane and onion in a large salad bowl. Toss with the salad dressing. Refrigerate for 30 minutes before serving.

Yield: 6 servings

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