Three Bean Medley with Cumin & Parsley/Garlic Oil

by Gina Stanley
Owner, Art Cliff Diner, Vineyard Haven Martha’s Vineyard


2 shallots
1 medium red onion
1 15 oz can red beans
1 15 oz can garbonzo beans
1 15 oz can black beans
1/4 cup minced fresh parsley
2 cloves garlic minced
1/3 c extra virgin olive oil
2 Tablespoons Ground Cumin



1.  Combine parsley and garlic with olive oil, cover and let stand (best to combine the night before)

2.  Rinse and drain beans

3.  Saute shallots and red onion in 2 Tablespoon olive oil until tender

4.  Add beans

5.  Mix in cumin

6.  Mix in olive oil, parsley, garlic mixture

7.  Add salt or pepper to taste.

Serves 10

This can be a cold or warm dish!

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