The Other Lahab Salad

There’s a new favorite salad on our table these days.  It’s less leafy, more crunchy.  Here’s the recipe:

1 large “english” cucumber or 4 small “persian” cucumbers (the thin-skinned kind)

4 plum tomatoes or tomatoes on the vine

6 of your favorite brand of dill pickles (if you use baby dills or cornichons, use about a dozen)

1 (14 oz.) can chick peas, drained and rinsed

1 (14 oz.) can of slivered beets, drained

Juice of two lemons

1/4 cup olive oil

Salt and pepper to taste

Chop the cucumbers, pickles and the tomatoes into bite-sized pieces.  Drain and rinse the chick peas and the slivered beets and toss everything together.  Salt and pepper to taste and toss with the juice of two lemons and a 1/4 cup olive oil.    Unlike most salads, this is also good the second day and gets pinker as it sits.



About aecsarah

I've been working in marketing for architects, interior designers, engineers and contractors since 1997. Before that I did stints as a university professor and a radio documentary producer. In my spare time I'm a foodie and craft-ie.
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