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 About.com
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
Equipment:
A large bowl
A big spoon
A small bowl
Let's start with the dressing for this salad. Mix the oil, vinegar, mustard, honey and herbs together in the little bowl.
Pour the chubby little purslane leaves and the beans into the big bowl.
Pour the dressing over the veggies and mix well so all the colors are evenly distributed.
