| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Green beans, trimmed and cut |
| into 2-inch pieces about | ||
| cups | ||
| Salt | ||
| 3 | T | Fresh lemon juice |
| 1 | Clove garlic, smashed to a | |
| paste | ||
| 1 | t | Grated lemon rind |
| Freshly ground black pepper | ||
| 1/4 | c | Plus 2 tablespoons extra |
| virgin olive oil | ||
| 1 | Red kidney beans, rinsed and | |
| drained | ||
| 2/3 | c | Crumbled feta cheese |
| 3 | Thickly cut slab bacon, cut | |
| crosswise into 1/4-inch | ||
| pieces and cooked until | ||
| crispy | ||
| 1/2 | c | Roasted shelled sunflower |
| seeds |
INSTRUCTIONS
4 Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly. In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds. Note: The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored. Yield: 6 servings Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1492
Calories From Fat: 483
Total Fat: 56.6g
Cholesterol: 89mg
Sodium: 4310.7mg
Potassium: 4481.2mg
Carbohydrates: 169.9g
Fiber: 52.8g
Sugar: 48.9g
Protein: 68.1g