Summer Purslane and Bean Salad











Serves 6


  • 2 cups of purslane leaves – washed and dried
  • 2 15oz. cans of garbanzo beans
  • 1 small onion – finely diced
  • 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


Make the dressing by whisking together the oil, vinegar, mustard and honey. Once mixed, add the parsley.

Mix the beans, purslane and onion in a large salad bowl. Toss with the salad dressing. Refrigerate for 30 minutes before serving.

Recipe from Stylish Cuisine.