MIDDLE EASTERN GREEN BEAN SALAD RECIPE
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil
Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp.
Mash garlic and salt - add lemon juice and mix well. Add all other ingredients and toss.
Best refrigerated at least an hour before serving.
May be garnished with a few cherry tomatoes.
Molly - I've been looking for another salad for myself, and this one's right up my alley! Going to the kitchen now to make up a batch.
As always, THANKS!
Chana
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