Categories: Salads 
      Yield: 8 servings 
  
----------------------------ROMULAN LEGUME SALAD---------------------------- 
      1 cn Green beans, (16 oz) 
      1 cn Navy beans, (16 oz) 
      1 cn Kidney beans, (16 oz) 
      1 cn Chick peas, (20 oz) 
      2    Knockwurst, about 
    1/2 lb - total weight 
    1/2 c  Green onions, sliced 
           -salt and pepper 
    1/2 c  Olive oil 
    1/4 c  Wine vinegar 
      3    Cloves of garlic 
      1 c  Fresh chopped parsley 
  
  Put the canned beans and chick-peas with their liquid into a saucepan and 
  boil about a minute over medium heat. Strain the liquid from the beans and 
  chick-peas. Put the beans and peas into a salad bowl. Cut the knockwurst 
  into 1/4" slices and then quarter the slices. Add to the salad, then add 
  the onions and salt. 
  Pour the olive oil into the blender, add the wine vinegar, garlic and 
  parsley. Run the blender until the parsley is finely chopped, perhaps half 
  a minute. Pour this dressing over the salad. Mix it all together gently 
  but thoroughly. Chill the salad in the refrigerator for several hours 
  before serving.