Today Marash Girl is remembering Joan Metz -- it's her birthday, but she's no longer with us, having gone to a better place at the beginning of November, 2013. To celebrate, Marash Girl will be baking a pear cake to take to her home this evening and share with her family in memory of Joan. . . .
While Marash Girl was looking for her pear bread recipe, she came upon a printed sheet of paper dated August 21, 2006, sent via email to Marash Girl from Arppie, Marash Boy's sister, Arppie, who has gone to be with the Lord. It is a recipe for her favorite, quick and easy salad, a salad she loved to bring to Wilbraham for those wonderful Sunday celebrations on the mountain top. She writes, "I copied the Bean Salad from the New York Times -- The items without amounts indicated are 'by eye' measurements. As my mother used to say to Kenar when Kenar started out cooking on her own and wanted Mama's Armenian recipes, 'God did not send the recipes down written with exact amounts!'"
3-Bean Salad
Place in a serving bowl the following rinsed beans:
1 Can Stop & Shop Red Kidney Beans
1 Can Stop & Shop Black Beans
1 Can Stop & Shop White Beans
1 small package of Frozen Corn (still frozen, do not thaw).
Add the following chopped fresh vegetables:
Red and Green Peppers
White or Red Onion
2 cloves of minced garlic
1 medium tomato
Parsley - 5 to 8 sprigs
Season with Salt, Black Pepper and Cayenne.
Dressing: Olive or Canola Oil and Wine Vinegar. (Can substitute dressing with Wish Bone Italian).
Quick and easy and delicious!
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