Spatulatta: Cooking 4 Kids Online

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Purslane Bean Salad Print E-mail

You could call purslane a weed but we'd call it a "volunteer." This edible plant can be grown as ground coverw and munched whenever you want 'cause it's good for you.

David Beaulieu of says, "Purslane just happens to contain alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. Why pay money for fish oil when you can grow your own Omega-3 fatty acids as part of your edible landscaping? Especially when it takes so little effort to grow purslane, since it does grow like a weed."

{Makes 6-8 servings}

You'll need:

  • 2 cups of purslane leaves - washed and dried
  • 1 1/2 cups of garbanzo beans
  • 1 1/2 cups of kidney beans
  • 1 small onion - minced
  • 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
  • 1/4 cup of chives - finely minced
  • A little adult help


  • A large bowl
  • A big spoon
  • A small bowl
  1. Let's start with the dressing for this salad. Mix the oil, vinegar, mustard, honey and herbs together in the little bowl.
  2. Pour the chubby little purslane leaves and the beans into the big bowl.
  3. Pour the dressing over the veggies and mix well so all the colors are evenly distributed.
  4. Refrigerate for 30 minutes and enjoy!