| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lebanese | Beans/peas/, Ethnic, Low fat, Salads/sala | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh Green Beans, Ends Trimmed |
| 1/2 | c | Minced Red Onion |
| 2 | tb | Finely Chopped Fresh Parsley |
| 2 | Cloves Garlic, Minced | |
| 2 | tb | Lemon Juice |
| 1 | ts | Olive Oil, *Note |
| Salt And Pepper, To Taste |
INSTRUCTIONS
Lebanese - for Passover/Purim A typical legumous Middle Eastern dish, this green bean salad is delicious, refreshing and very easy to make. *NOTE: Original recipe used 2 tsp olive oil... I decreased it. (MC counts are based on my measurements.) Cut beans into desired lengths or leave whole. Steam for 5 minutes, or until tender. Drain well and put into a large bowl. Add remaining ingredients and toss well to combine. Chill for at least 2 hrs before serving. Makes 6 servings Vegan According to Magazine: Per serving: Cal 51; Fat 2g; Carb 6.5g; Fib 2g; Pro 1.2g; Sod 5mg; CFF 0.3% This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 34.8, Fat 0.9g, Carb 6.6g, Fib 2.6g, Pro 1.5g, Sod 5mg, CFF 19.3%. Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n055 by Reggie Dwork <reggie@reggie.com> on Feb 26, 1997.
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