This comment appears to be in Arabic. Here is a translation:
“Easy and beautiful, this aspect is wonderful for cooking or the upcoming picnic. Source: Everyday Food, June 2012, 8 servings. Ingredients: salt and pepper, 6 ounces small pasta shells, 3/4 pound green beans, trimmed to one-third, 2 tablespoons Dijon mustard, 1/3 cup red wine vinegar, 2 tablespoons honey, 1/2 cup extra-virgin olive oil, 1 can (15.5 ounces) Bento beans, rinsed and drained, 1 can (15.5 ounces) chickpeas, rinsed and drained, 4 onions (white parts only), thinly sliced, 5 celery stalks, thinly sliced. Directions: 1. In a large pot of salted boiling water, cook the pasta 3 minutes less than the package instructions. Add the green beans and cook 3 minutes more. Drain and rinse with cold water. 2. In a medium bowl, mix the mustard, vinegar, honey, and oil. Add the pasta and Bento beans, chickpeas, onion, and celery. Toss gently. Season with salt and pepper. Cooks notes: for storage, covering, and refrigeration, up to one day.”
26.04.2023 @ 23:43
This comment appears to be in Arabic. Here is a translation:
“Easy and beautiful, this aspect is wonderful for cooking or the upcoming picnic. Source: Everyday Food, June 2012, 8 servings. Ingredients: salt and pepper, 6 ounces small pasta shells, 3/4 pound green beans, trimmed to one-third, 2 tablespoons Dijon mustard, 1/3 cup red wine vinegar, 2 tablespoons honey, 1/2 cup extra-virgin olive oil, 1 can (15.5 ounces) Bento beans, rinsed and drained, 1 can (15.5 ounces) chickpeas, rinsed and drained, 4 onions (white parts only), thinly sliced, 5 celery stalks, thinly sliced. Directions: 1. In a large pot of salted boiling water, cook the pasta 3 minutes less than the package instructions. Add the green beans and cook 3 minutes more. Drain and rinse with cold water. 2. In a medium bowl, mix the mustard, vinegar, honey, and oil. Add the pasta and Bento beans, chickpeas, onion, and celery. Toss gently. Season with salt and pepper. Cooks notes: for storage, covering, and refrigeration, up to one day.”