Christina Conrad of Seattle
Episode: KCTS 9 Cooks: Kitchen Classics
This recipe makes an appearance in my kitchen just about each week! It's perfect as a lunch, on the go or an accessory to dinner. Last summer I made a huge batch while on a family cabin trip and everyone went crazy for it, even the kiddos!
In a large bowl, combine beans, apricots, parsley and olives. Add vinaigrette to beans, mix to coat. Let marinate for at least an hour before serving at room temperature or slightly warm.