1 cups green beans
1 cups Purslane leaves
1 cup or 1/2 can cooked beans, any kind (try garbanzos, kidney beans, or lima beans)
1/2 small onion, minced
1/4 cup olive oil
1/8 cup vinegar
1 small clove garlic
pinch of salt
1 tsp Dijon mustard
1/2 Tbsp honey
1/2 cup fresh, chopped wild greens (or parsley)
Whiz everything together in a blender or food processor.
Cook green beans until tender. Let cool
Rinse cooked dry beans until water runs clear.
Mix together, fresh raw Purslane, green beans, cooked dry beans and onion in a salad bowl.
Add dressing and let marinate overnight.