| 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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